roasted chicken with pistachio salsa
2 whole chickens
[MARINADE]
3 clovesgarlic
3 tablespoonsthyme leaves
2 tablespoonsrosemary leaves
1 tablespoonfresh sage
2 tablespoonskosher salt
2 teaspoonsground black pepper
¼ cuplemon juice
¼ cupextra virgin olive oil
[CHICKEN]
2whole chickens (2½–3 pounds each)
kosher salt
ground black pepper
[PISTACHIO SALSA]
1 cupshelled pistachios, coarsely chopped
¼ cupthinly sliced fresh chives
2 tablespoonsfinely grated lemon zest
1 teaspoonkosher salt
1 cupextra-virgin olive oil
  1. Combine marinade ingredients in food processor. Marinate chickens overnight.
  2. Heat oven to 450 degrees. Sprinkle chickens inside and out with salt and pepper.
  3. Roast for 30 minutes.
  4. Reduce heat to 350 degrees. Roast for 20-30 minutes longer to 165 degree internal temperature.
  5. Let rest 20 minutes before carving.
  6. Combine salsa ingredients. Serve with chicken.
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