Roast Chickens with Pistachio Salsa, Peppers, and Corn |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Cerciello marinates small chickens with garlic and herbs, then roasts them until golden. In summer, he serves them with a quick, piquant sauté of corn and peppers along with a chunky pistachio sauce that's so good, you'll want to make it all season long. 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 1/23-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 |
Directions:
1. For chickens: Whisk lemon juice, oil, garlic, 3 tablespoons thyme, rosemary, and sage in a small bowl; set marinade aside.
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. 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. 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. For peppers and corn: 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. For pistachio salsa: 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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