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Recipes
June 2012

Roast Chickens with Pistachio Salsa, Peppers, and Corn

By Jeff CercielloPhotography by Peden + Munk

4.0

(6)

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Recipe information

  • Yield

    6 to 8 Servings

Ingredients

Chickens

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

Peppers and Corn

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

Pistachio Salsa

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

Need to make a substitution?

Preparation

  1. Chickens

    Step 1

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

    Step 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.

    Step 3

    Preheat oven to 450°. 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.

    Step 4

    Roast until well browned, 30–35 minutes. Reduce heat to 350° and continue roasting, occasionally basting chickens with pan juices, until an instant-read thermometer inserted into the thickest part of the thigh registers 165°, 20–30 minutes longer. Transfer chickens to a carving board; let rest for 20 minutes before carving.

  2. Peppers and Corn

    Step 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.

  3. Pistachio Salsa

    Step 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 chicken, peppers and corn.

Nutrition Per Serving

7 servings
1 serving contains: Calories (kcal) 680 Fat (g) 37 Saturated Fat (g) 5 Cholesterol (mg) 135 Carbohydrates (g) 31 Dietary Fiber (g) 7 Total Sugars (g) 12 Protein (g) 60 Sodium (mg) 1380
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