Roast Chickens With Pistachio Salsa, Peppers, And C

Name: Roast Chickens With Pistachio Salsa, Peppers, And Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup fresh lemon juice; 1/4 cup olive oil; 3 garlic cloves, minced, mashed to a paste with the back of a knife; 3 tablespoons chopped fresh thyme leaves plus sprigs for stuffing; 2 tablespoons chopped fresh rosemary; 1 tablespoon chopped fresh sage; 2 2 1/2-3-pounds whole chickens; 2 tablespoons kosher salt; Freshly ground black pepper; 1 lemon, halved; 1/4 cup olive oil; 1/2 cup minced red onion; 1/4 cup minced capers plus 1-2 teaspoon caper brine; 1 teaspoon crushed red pepper flakes; Kosher salt; 8 cups thinly sliced yellow, orange, and red bell peppers (about 5 large peppers); 4 red Fresno chiles, seeded, thinly sliced; 3 cups fresh corn kernels (from about 4 ears); 2 tablespoons minced flat-leaf parsley; 2 tablespoons red wine vinegar; 1 cup unsalted shelled pistachios, coarsely chopped; 1/4 cup thinly sliced fresh chives; 2 tablespoons finely grated lemon zest; 1 teaspoon kosher salt; 1 cup extra-virgin olive oil

Servings: persons

1/4 cup fresh lemon juice
1/4 cup olive oil
3 garlic cloves, minced, mashed to a paste with the back of a knife
3 tablespoons chopped fresh thyme leaves plus sprigs for stuffing
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh sage
2 2 1/2-3-pounds whole chickens
2 tablespoons kosher salt
Freshly ground black pepper
1 lemon, halved
1/4 cup olive oil
1/2 cup minced red onion
1/4 cup minced capers plus 1-2 teaspoon caper brine
1 teaspoon crushed red pepper flakes
Kosher salt
8 cups thinly sliced yellow, orange, and red bell peppers (about 5 large peppers)
4 red Fresno chiles, seeded, thinly sliced
3 cups fresh corn kernels (from about 4 ears)
2 tablespoons minced flat-leaf parsley
2 tablespoons red wine vinegar
1 cup unsalted shelled pistachios, coarsely chopped
1/4 cup thinly sliced fresh chives
2 tablespoons finely grated lemon zest
1 teaspoon kosher salt
1 cup extra-virgin olive oil

1
Whisk lemon juice, oil, garlic, 3 tablespoons thyme, rosemary, and sage in a small bowl; set marinade aside.
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.
3
Preheat oven to 450u00b0F. 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.
4
Roast until well browned, 30-35 minutes. Reduce heat to 350u00b0F and continue roasting, occasionally basting chickens with pan juices, until an instant-read thermometer inserted into the thickest part of the thigh registers 165u00b0F, 20-30 minutes longer. Transfer chickens to a carving board; let rest for 20 minutes before carving.
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.
6
Combine first 4 ingredients in a small bowl. Stir in oil. DO AHEAD:

1345

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1/4 cup fresh lemon juice, 1/4 cup olive oil, 3 garlic cloves, minced, mashed to a paste with the back of a knife, 3 tablespoons chopped fresh thyme leaves plus sprigs for stuffing, and more.

Yes, Roast Chickens With Pistachio Salsa, Peppers, And Corn falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roast Chickens With Pistachio Salsa, Peppers, And Corn

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions