Roast Chickens with Pistachio Salsa, Peppers, and Corn

Ingredients

• 1 lemon, halved
• 1 teaspoon crushed red pepper flakes
• Kosher salt
• 8 cups yellow, orange, and red bell peppers
• 3 cups fresh corn kernels
• 2 tablespoons flat-leaf parsley
• ¼ cup fresh lemon juice
• + 18 more ingredients
• • 3 tablespoons fresh thyme leaves plus sprigs for stuffing
  • 2 2 1/2-3-pounds whole chickens
  • 2 tablespoons kosher salt
  • Freshly ground black pepper
  • ¼ cup olive oil
  • 4 red Fresno chiles
  • ½ cup red onion
  • 3 garlic cloves
  • 1 cup unsalted shelled pistachios
  • ¼ cup fresh chives
  • 2 tablespoons grated lemon zest
  • 1 teaspoon kosher salt
  • 2 tablespoons fresh rosemary
  • 1 tablespoon fresh sage
  • ¼ cup olive oil
  • ¼ cup capers plus 1-2 teaspoon caper brine
  • 2 tablespoons red wine vinegar
  • 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...

View full recipe at Epicurious