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Roast Chickens with Pistachio Salsa, Peppers, and Corn

['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']

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

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