ROAST CHICKENS WITH PISTACHIO SALSA, PEPPERS, AND CORN

Roast Chickens with Pistachio Salsa, Peppers, and Corn image

Provided by Jeff Cerciello

Categories Chicken Pepper Roast Sauté High Fiber Dinner Pistachio Corn Bell Pepper Summer Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 28

Ingredients

Chickens:
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
Peppers and corn:
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
Pistachio salsa:
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

Steps:

For chickens:
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.
For peppers and corn:
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.
For pistachio salsa:
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.