Roast Chickens with Pistachio Salsa, Peppers, and Corn

A flavorful roasted chicken dish marinated in fresh herbs and served with a vibrant mixture of peppers, corn, and a zesty pistachio salsa. The chickens are infused with lemon, thyme, rosemary, and sage, then roasted until golden and juicy.

8 servings

6 hr 2 min

Published October 4, 2025

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

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

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

5 min

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

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

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

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

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