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105 notes - posted 5 days ago - reblog

darkchef:

Roast Chickens with Pistachio Salsa, Peppers, and Corn

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 parsley
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

Preparation

Chickens

Whisk lemon juice, oil, garlic, 3 Tbsp. 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 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.

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.

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.

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 chicken, peppers and corn.

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READY FOR TWILIGHT SAGA:BREAKING DAWN PT.2!!!!!!

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