INGREDIENTS
1/4 cup
lemon juice
1/4 cup
olive oil
3
garlic cloves
3 tbsp
thyme leaves plus sprigs
2 tbsp
rosemary
1 tbsp
sage
5 lb
chickens
2 tbsp
kosher salt
1 serving
pepper
1
lemon
1/4 cup
olive oil
1/2 cup
onion
1/4 cup
capers plus 1-2 teaspoons caper brine
1 serving
kosher salt
8 cups
orange
4
fresno chiles
3 cups
corn kernels
2 tbsp
flat-leaf parsleyt
2 tbsp
red wine vinegar
1 cup
pistachios
1/4 cup
chives
2 tbsp
lemon zest
1 tsp
kosher salt
1 cup
olive oil