Roast Chickens with Pistachio Salsa, Peppers, and Corn

Ingredients

• 8 servings pepper black freshly ground
• 0.3 cup brine-packed olives minced
• 5 pounds roasting chickens whole
• 4  pepper flakes red seeded thinly sliced
• 2 tablespoons flat parsley minced
• 0.3 cup chives fresh thinly sliced
• 3 cups ears corn fresh (from 4 ears)
• 2 tablespoons rosemary leaves fresh chopped
• 1 tablespoon sage fresh chopped
• 3  garlic clove with the back of a knife minced mashed
• 1 teaspoon kosher salt 
• 1  optional: lemon halved
• 0.3 cup juice of lemon fresh
• 2 tablespoons lemon zest finely grated
• 1 cup olive oil extra virgin extra-virgin
• 8 cups bell pepper red yellow thinly sliced ( 5 large peppers)
• 0.5 cup onion red minced
• 1 teaspoon pepper red crushed
• 2 tablespoons red wine vinegar 
• 3 tablespoons thyme sprigs fresh chopped for stuffing
• 1 cup pistachios unsalted shelled coarsely chopped

Equipment

• bowl
• frying pan
• paper towels
• oven
• whisk
• roasting pan
• kitchen thermometer
• ziploc bags
• kitchen twine

Directions

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.
3. Place each inside a resealable plastic bag; divide marinade between bags.
4. Spread marinade evenly to distribute. Seal bags and chill for at least 4 hours and up to 24 hours.
5. Preheat oven to 450°F.
6. 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.
7. 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.
8. Transfer chickens to a carving board; let rest for 20 minutes before carving.
9. Heat oil in a large skillet over medium heat.
10. Add onion, capers, and red pepper flakes. Season with salt and cook, stirring occasionally, until onion is soft but not brown, about 5 minutes.
11. 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.
12. Combine first 4 ingredients in a small bowl. Stir in oil. DO AHEAD: Can be made 2 days ahead. Cover and chill.
13. Let come to room temperature before serving.
14. Serve with chickens and peppers and corn.