Pollo all Diavola, "deviled" or spatchcocked chicken—that is, open along the middle, flattened and pan-roasted with spices—is cheap, quick and ridiculously tasty. It's also very popular.
Tuscans roast theirs on a spit, but the recipe that follows is more typical of the pan-frying Roman version.
As for the chicken's satanic roots, some point to the recipe: having to cook the bird over a high flame gives it a Lucifer's kitchen dimension. Others more sensibly suggest the moniker comes from the inclusion of peperoncino, or chili spice.