Roasted Chicken with Pistachio Crust & Veggies
Roasted Chicken with Pistachio Crust & Veggies

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, roasted chicken with pistachio crust & veggies. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

These baked Pistachio Crusted Chicken Fingers pack in the nutrients. Pistachios are such a nutritional powerhouse. One of the lowest If you love these green nuts as much as I do, I also use them on my Pistachio Crusted Salmon and in this delicious Roasted Beet and Carrot Quinoa Salad.

Roasted Chicken with Pistachio Crust & Veggies is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Roasted Chicken with Pistachio Crust & Veggies is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have roasted chicken with pistachio crust & veggies using 13 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Chicken with Pistachio Crust & Veggies:
  1. Make ready 6 lb whole chicken
  2. Get 1/2 cup panko bread crumbs
  3. Prepare 3/4 cup ground pistachios
  4. Get 2/3 cup dried onions
  5. Prepare 1/4 cup dried garlic
  6. Take 1 tbsp dried parsley
  7. Get 1 tsp seasoned salt
  8. Take 1/4 cup olive oil, extra virgin
  9. Get 2 carrots chopped
  10. Make ready 2 zucchini chopped
  11. Prepare 1 yellow squash, chopped
  12. Take 1 onion, chopped
  13. Take 1/4 cup olive oil, extra virgin

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Instructions to make Roasted Chicken with Pistachio Crust & Veggies:
  1. Preheat oven for 350. Rinse chicken. Pat chicken dry. Place in baking pan.
  2. Add ground pistachio, panko bread crumbs, dried garlic and rest of dried ingredients in bowl and combine.
  3. Coat chicken with oil. Then coat with pistachio mixture. Remove chicken from pan and get rid of excess coating from pan. Can use with pan drippings for gravy later. Place chicken back in pan.
  4. Add chopped veggies around chicken.
  5. Bake chicken and veggies for 120 minutes (or maybe 10 minutes less depending on your oven)when crust is golden brown on chicken. Let rest for 10 minutes. Then serve.

It's great with the carrot ginger dressing and your favorite summer fruits and vegetables! Spread pistachios on a wide plate. Remove chicken from yogurt mixture and dredge in pistachio crumbs, pressing them to adhere until fully coated. Pistachio-Crusted Chicken with Warm Barley Salad. Barley and pistachios give this healthy chicken recipe a double dose of nutty flavor.

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