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Roast Chickens with Pistachio Salsa, Peppers, and Corn

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Roast Chickens with Pistachio Salsa, Peppers, and Corn

Roast Chickens with Pistachio Salsa, Peppers, and Corn

amanda

Equipment

  • - Kitchen Oven (Convection)

  • - Cutting Board

  • - Chef's Knife

  • - Pot or Dutch Oven

  • - Skillet (Medium to Large)

  • - Blender or Food Processor

  • - Pepper Grinder

  • - Measuring Cups and Spoons

  • - Salad Spinner (Optional)

  • - Tongs

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

Instructions

1

Instruction 1

Whisk lemon juice, oil, garlic, 3 tablespoons thyme, rosemary, and sage in a small bowl; set marinade aside.
2

Instruction 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

Instruction 3

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.
4

Instruction 4

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.
5

Instruction 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

Instruction 6

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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