Roast Chickens with Pistachio Salsa, Peppers, and Corn

Ingredients

• •¼ cup fresh lemon juice
• •¼ cup olive oil
• •3 cloves garlic
• •3 tablespoons chopped fresh thyme leaves
• •2 tablespoons chopped fresh rosemary
• •1 tablespoon chopped fresh sage
• •2 whole whole chickens
• •2 tablespoons kosher salt
• •1 to taste black pepper
• •1 whole lemon
• •¼ cup olive oil
• •½ cup minced red onion
• •¼ cup minced capers
• •1 teaspoon crushed red pepper flakes
• •1 to taste kosher salt
• •8 cups bell peppers
• •4 whole red Fresno chiles
• •3 cups fresh corn kernels
• •2 tablespoons minced flat-leaf parsley
• •2 tablespoons red wine vinegar
• •1 cup unsalted shelled pistachios
• •¼ cup thinly sliced fresh chives
• •2 tablespoons finely grated lemon zest
• •1 teaspoon kosher salt
• •1 cup extra-virgin olive oil

Cooking Instructions

1. 1.

   Whisk lemon juice, oil, garlic, 3 tablespoons thyme, rosemary, and sage in a small bowl; set marinade aside.

   5 min

2. 2.

   Season chickens with salt and pepper inside and out. Place each inside a resealable plastic bag; divide marinade between bags. Spread marinade evenly to distribute. Seal bags and chill for at least 4 hours and up to 24 hours.

   240 min

3. 3.

   Preheat oven to 450°F. Transfer chickens from bags to a small roasting pan; gently blot excess oil from marinade with paper towels, leaving herbs intact on chicken skin. Stuff each chicken with a lemon half and several thyme sprigs. Tie legs together with kitchen twine, if desired.

   10 min

4. 4.

   Roast until well browned, 30-35 minutes. Reduce heat to 350°F and continue roasting, occasionally basting chickens with pan juices, until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, 20-30 minutes longer. Transfer chickens to a carving board; let rest for 20 minutes before carving.

   85 min

5. 5.

   Heat oil in a large skillet over medium heat. Add onion, capers, and red pepper flakes. Season with salt and cook, stirring occasionally, until onion is soft but not brown, about 5 minutes. Add peppers and chiles; season with salt and cook, stirring occasionally, until soft, 10-12 minutes. Stir in caper brine, corn, parsley, and vinegar just before serving.

   17 min

6. 6.

   Combine first 4 ingredients in a small bowl. Stir in oil. DO AHEAD: Can be made 2 days ahead. Cover and chill. Let come to room temperature before serving. Serve with chickens and peppers and corn.

   5 min