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

• 60ml fresh lemon juice

• 60 مل زيت زيتون

• 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

• فلفل أسود مطحون طازج

• 1 lemon, halved

• 60 مل زيت زيتون

• 120ml minced red onion

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

• 1 ملعقة صغيرة من رقائق الفلفل الأحمر المجروش

• ملح كوشير

• 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 ملعقة صغيرة من الملح الكوشر

• 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.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.