When you’re roasting food, air circulation is everything. That’s why we prefer low-rimmed baking sheets over roasting pans. They accelerate cooking and boost browning in our traybakes.

But in some instances, a bit of crowding on the pan can be beneficial, such as in this spicy chicken alla diavolo from our book “Tuesday Nights Mediterranean,” which features meals from the region. After tossing bone-in, skin-on chicken parts with ample red pepper flakes and thyme, we arrange the meat in a circle around eight whole, peeled garlic cloves.

The chicken roasts in a 475-degree oven until deeply browned, but the cloves in the center are protected from scorching in the high heat. Instead, they soften and sweeten — perfect for mashing into a paste to mix with the chicken’s juices for a savory sauce that is ready in just a minute. Mixing lemon zest and peperoncini into the sauce gives it an extra kick.

Adding broccoli to the pan makes it a complete one-pan dinner that comes together in well under an hour. Just be careful not to cut the broccoli pieces too small. Keeping them in largish 3-inch pieces prevents them from overcooking. And use only the broccoli crowns, not the lower parts of the stems; the crowns don’t require peeling and are quick and easy to prep.

For more recipes, go to Christopher Kimball’s Milk Street at 177milkstreet.com/ap