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
Description
This Chunky Pistachio Sauce Is So Good, You'll Want To Make It All Season Long.
Bon Appetit Magazine
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