Roast Chickens with Pistachio Salsa, Peppers, and Corn
Roast Chickens with Pistachio Salsa, Peppers, and Corn is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Whisk lemon juice, oil, garlic, 3 tablespoons thyme, rosemary, and sage in a small bowl; set marinade aside.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWhisk 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 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.
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.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.