Roast Chickens with Pistachio Salsa, Peppers, and Corn

Ingredients for Roast Chickens with Pistachio Salsa, Peppers, and Corn

• 60ml fresh lemon juice

• 60ml 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 1/2-1.4kg whole chickens

• 2 tablespoons kosher salt

• Freshly ground black pepper

• 1 lemon, halved

• 60ml olive oil

• 120ml minced red onion

• 40g minced capers plus 1-2 teaspoons caper brine

• 1 teaspoon crushed red pepper flakes

• Kosher salt

• 1200g thinly sliced yellow, orange, and red peppers (about 5 large peppers)

• 4 red Fresno chillies, seeded, thinly sliced

• 725ml fresh corn kernels (from about 4 ears)

• 2 tablespoons minced flat-leaf parsley

• 2 tablespoons red wine vinegar

• 240ml unsalted shelled pistachios, coarsely chopped

• 1/4 cup thinly sliced fresh chives

• 2 tablespoons finely grated lemon zest

• 1 teaspoon kosher salt

• 240ml extra-virgin olive oil

How to make Roast Chickens with Pistachio Salsa, Peppers, and Corn

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 232°C. 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 177°C and continue roasting, occasionally basting chickens with pan juices, until an instant-read thermometer inserted into the thickest part of the thigh registers 74°C, 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 chillies; 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.