Name: Roast Chickens with Pistachio Salsa, Peppers, and Corn
Yield: 6 to 8 Servings
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-pound 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 teaspoons caper brine; 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 parsleyt; 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

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