Roast Chickens with Pistachio Salsa, Peppers, and Corn

Name: Roast Chickens with Pistachio Salsa, Peppers, and Corn
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 8 servings Freshly ground black pepper; 59 milliliters minced capers plus 1-2 teaspoon caper brine; 2 kilograms whole chickens; 4 red Fresno chiles, seeded, thinly sliced; 2 Tbsps minced flat-leaf parsley; 59 milliliters thinly sliced fresh chives; 710 milliliters fresh corn kernels (from about 4 ears); 2 Tbsps chopped fresh rosemary; 1 Tbsp chopped fresh sage; 3 garlic cloves, minced, mashed to a paste with the back of a knife; 1 teaspoon kosher salt; 2 Tbsps kosher salt; 8 servings Kosher salt; 1 lemon, halved; 59 milliliters fresh lemon juice; 2 Tbsps finely grated lemon zest; 59 milliliters olive oil; 237 milliliters extra-virgin olive oil; 2 liters thinly sliced yellow, orange, and red bell peppers (about 5 large peppers); 118 milliliters minced red onion; 1 teaspoon crushed red pepper flakes; 2 Tbsps red wine vinegar; 3 Tbsps chopped fresh thyme leaves plus sprigs for stuffing; 237 milliliters unsalted shelled pistachios, coarsely chopped

The recipe Roast Chickens with Pistachio Salsa, Peppers, and Corn could satisfy your Mexican craving in roughly 45 minutes. This recipe covers 39% of your daily requirements of vitamins and minerals. One portion of this dish contains about 61g of protein, 67g of fat, and a total of 998 calories. This recipe serves 8. Head to the store and pick up thyme leaves plus sprigs, pepper flakes, chickens, and a few other things to make it today. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

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

Ingredients you will need

Lemon Juice

Marinade

Rosemary

Garlic

Thyme

Sage

Cooking Oil

Equipment you will use

Whisk

Bowl

Season chickens with salt and pepper inside and out.

Ingredients you will need

Salt And Pepper

Chicken

Place each inside a resealable plastic bag; divide marinade between bags.

Ingredients you will need

Marinade

Equipment you will use

Ziploc Bags

Spread marinade evenly to distribute. Seal bags and chill for at least 4 hours and up to 24 hours.

Ingredients you will need

Marinade

Spread

Preheat oven to 450F.

Equipment you will use

Oven

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.

Ingredients you will need

Fresh Thyme

Whole Chicken

Marinade

Herbs

Lemon

Cooking Oil

Equipment you will use

Kitchen Twine

Paper Towels

Roasting Pan

Roast until well browned, 30-35 minutes. Reduce heat to 350F and continue roasting, occasionally basting chickens with pan juices, until an instant-read thermometer inserted into the thickest part of the thigh registers 165F, 20-30 minutes longer.

Ingredients you will need

Chicken

Equipment you will use

Kitchen Thermometer

Frying Pan

Transfer chickens to a carving board; let rest for 20 minutes before carving.

Ingredients you will need

Chicken

Heat oil in a large skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add onion, capers, and red pepper flakes. Season with salt and cook, stirring occasionally, until onion is soft but not brown, about 5 minutes.

Ingredients you will need

Red Pepper Flakes

Capers

Onion

Salt

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.

Ingredients you will need

Parsley

Peppers

Vinegar

Chili Pepper

Brine

Corn

Salt

Combine first 4 ingredients in a small bowl. Stir in oil. DO AHEAD: Can be made 2 days ahead. Cover and chill.

Ingredients you will need

Cooking Oil

Equipment you will use

Bowl

Let come to room temperature before serving.

Serve with chickens and peppers and corn.

Ingredients you will need

Chicken

Peppers

Corn

Equipment

Ingredients

Servings:

8servings

Freshly ground black pepper 59milliliters

minced capers plus 1-2 teaspoon caper brine 2kilograms

whole chickens 4

red Fresno chiles, seeded, thinly sliced 2Tbsps

minced flat-leaf parsley 59milliliters

thinly sliced fresh chives 710milliliters

fresh corn kernels (from about 4 ears)2Tbsps

chopped fresh rosemary 1Tbsp

chopped fresh sage 3

garlic cloves, minced, mashed to a paste with the back of a knife 1teaspoon

kosher salt 2Tbsps

kosher salt 8servings

Kosher salt 1

lemon, halved 59milliliters

fresh lemon juice 2Tbsps

finely grated lemon zest 59milliliters

olive oil 237milliliters

extra-virgin olive oil 2liters

thinly sliced yellow, orange, and red bell peppers (about 5 large peppers)118milliliters

minced red onion 1teaspoon

crushed red pepper flakes 2Tbsps

red wine vinegar 3Tbsps

chopped fresh thyme leaves plus sprigs for stuffing 237milliliters

unsalted shelled pistachios, coarsely chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is WindRacer Russian River Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 60 dollars.