Chicken alla Diavola

Cut the coquelet chickens along the spine and open them like a book, pressing gently to flatten them.

In a large bowl, mix the chicken well with the previously prepared marinade. Cover and refrigerate for at least 3 hours, ideally overnight, so that the flavors penetrate the meat well.

Finely chop the fresh chili pepper and coarsely crush the dried chili peppers. Mix them in a bowl with lemon juice, olive oil, thyme, rosemary, bay leaves, vinegar, salt, and pepper.