Best 2 Roast Chickens With Pistachio Salsa Peppers And Corn Recipes

Embark on a culinary journey with our tantalizing Roast Chickens with Pistachio Salsa, Peppers, and Corn. This symphony of flavors combines juicy, succulent chicken roasted to perfection with a vibrant medley of fresh ingredients. The pistachio salsa, crafted from luscious pistachios, tangy tomatoes, and aromatic cilantro, adds a nutty and herbaceous kick to every bite. Roasted peppers and corn bring a delightful smoky sweetness, while crispy bell peppers and onions provide a textural contrast that elevates the dish. Get ready to indulge in a feast that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

TEX-MEX CHICKEN WITH CORN SALSA

Tex-Mex Chicken with Corn Salsa image

For a sensational southwestern supper, you can't miss with this salsa-starring corn roasted on the grill-alongside grilled chicken breasts.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 4

Number Of Ingredients 13

Ingredients

2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
4 boneless skinless chicken breasts (1 1/4 lb)
Cooking spray
1 bag (12 oz) frozen corn, thawed
1/4 cup chopped red onion
2 plum (Roma) tomatoes, seeded, diced
1/3 cup diced green bell pepper
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice (1 lime)
1/2 jalapeño chile, finely chopped, if desired

Steps:

Heat gas or charcoal grill. In small bowl, mix 1 1/2 teaspoons of the chili powder, the cumin, salt and garlic powder. Spray chicken with cooking spray; sprinkle seasoning mixture evenly over both sides of chicken. Set aside.
Spray sheet of heavy-duty foil with cooking spray; place corn in center of foil. Turn up edges of foil; place on grill over medium heat. Cover grill; cook 10 minutes, stirring once, until corn begins to brown. Remove corn from grill to medium bowl; set aside.
Place chicken on grill. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to plate; cover to keep warm. Add onion, tomatoes, bell pepper, cilantro, lime juice, chile and remaining 1/2 teaspoon chili powder to corn; toss to combine. Serve with chicken.

Nutrition Facts : Calories 270, Carbohydrate 20 g, Cholesterol 90 mg, Fat 1/2, Fiber 3 g, Protein 35 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 4 g, TransFat 0 g

ROASTED CHICKEN WITH POTATOES AND SPINACH

Roasted Chicken With Potatoes and Spinach image

On a cold day, nothing smells better than fresh herbs, onion and chicken baking in the oven. With the spinach stirred in, it's a one-dish meal. Recipe is from the Dallas Morning News.

Provided by Pinay0618

Categories Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs medium yukon gold potatoes, sliced 1/4 inch thick
1 (10 ounce) bag spinach
1 medium onion, thinly sliced
1/4 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon pepper
4 (6 ounce) chicken breasts
1 teaspoon paprika
1 teaspoon fresh rosemary, chopped
lemon wedge, for serving

Steps:

Preheat oven to 450°F In a very large roasting pan, toss the potatoes, spinach and onion with the olive oil. Season with salt and pepper and spread in an even layer.
Season the chicken breast with salt and pepper, sprinkle with the paprika and rosemary; set on top of the vegetables.
Cover the pan with foil. Roast the chicken in upper third of oven for 20 minutes. Remove foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender. Transfer the chicken to plates and spoon the vegetables alongside. Serve with lemon wedges.

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
Brine the Chicken: Brining the chicken in a mixture of water, salt, and herbs helps to keep it moist and flavorful. You can brine the chicken for up to 24 hours, but even a short brine of 30 minutes will make a difference.
Dry the Chicken: Before roasting the chicken, make sure it is completely dry. This will help the skin crisp up and brown evenly.
Roast at a High Temperature: Roasting the chicken at a high temperature (425°F) will help to create a crispy skin and juicy meat. Make sure to use an oven thermometer to ensure that your oven is at the correct temperature.
Let the Chicken Rest: After roasting the chicken, let it rest for 10-15 minutes before carving. This will help the juices redistribute throughout the chicken, resulting in a more tender and flavorful bird.
Make the Salsa Verde: While the chicken is roasting, make the salsa verde. This sauce is made with fresh herbs, olive oil, and capers, and it adds a bright, flavorful touch to the chicken.
Serve with Roasted Vegetables: Roasted vegetables are a great way to round out this meal. Simply toss your favorite vegetables with olive oil, salt, and pepper, and roast them in the oven until they are tender and slightly browned.

Conclusion:

This recipe for roast chickens with pistachio salsa, peppers, and corn is a delicious and easy-to-make meal that is perfect for any occasion. The chicken is juicy and flavorful, the salsa verde is bright and tangy, and the roasted vegetables are a healthy and delicious side dish. Whether you are cooking for a weeknight meal or a special occasion, this recipe is sure to please everyone at your table.