Name: Roast Chickens with Pistachio Salsa, Peppers, and Corn
Yield: Makes 6 to 8 servings
Ingredients: 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-pounds whole chickens; 2 tablespoons kosher salt; Freshly ground black pepper; 1 lemon, halved; 1/4 cup olive oil; 1/2 cup minced red onion; 1/4 cup minced capers plus 1-2 teaspoon caper brine; 1 teaspoon crushed red pepper flakes; 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; 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

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Roast Chickens with Pistachio Salsa, Peppers, and CornPeden + Munk

Cerciello marinates small chickens with garlic and herbs, then roasts them until golden. In summer, he serves them with a quick, piquant sauté of corn and peppers along with a chunky pistachio sauce that's so good, you'll want to make it all season long.

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