Roast Chickens with Pistachio Salsa, Peppers, and Corn

Roast Chickens with Pistachio Salsa, Peppers, and Corn
Photo by Peden + Munk

Ingredients

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

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

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