Roast Chickens With Pistachio Salsa, Peppers, And Corn

• 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

1. Whisk lemon juice, oil, garlic, 3 tablespoons thyme, rosemary, and sage in a small bowl; set marinade aside.
2. 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.
3. Preheat oven to 450u0b0F. 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.
4. Roast until well browned, 30-35 minutes. Reduce heat to 350u0b0F and continue roasting, occasionally basting chickens with pan juices, until an instant-read thermometer inserted into the thickest part of the thigh registers 165u0b0F, 20-30 minutes longer. Transfer chickens to a carving board; let rest for 20 minutes before carving.
5. 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.
6. Combine first 4 ingredients in a small bowl. Stir in oil. DO AHEAD:

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Taken from www.epicurious.com/recipes/food/views/roast-chickens-with-pistachio-salsa-peppers-and-corn-395941 (may not work)