Roast Chickens with Pistachio Salsa, Peppers, and Corn

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

• 60ml di succo di limone fresco

• 60ml di olio d'oliva

• 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

• Pepe nero macinato fresco

• 1 lemon, halved

• 60ml di olio d'oliva

• 120ml minced red onion

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

• 1 teaspoon crushed red pepper flakes

• Sale kosher

• 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 cucchiaino di sale kosher

• 240ml 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 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.

Avvertenza

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