Roasted Chicken with Pistachio Crust & Veggies

Name: Roasted Chicken with Pistachio Crust & Veggies
Total time: 7200 s
Yield: 4 servings
Cuisine: American
Ingredients: 6 lb whole chicken; 1/2 cup panko bread crumbs; 3/4 cup ground pistachios; 2/3 cup dried onions; 1/4 cup dried garlic; 1 tbsp dried parsley; 1 tsp seasoned salt; 1/4 cup olive oil, extra virgin; 2 carrots chopped; 2 zucchini chopped; 1 yellow squash, chopped; 1 onion, chopped; 1/4 cup olive oil, extra virgin

Zombaked Edibles @cook_3068650

Delray Beach, Florida

Roasted Chicken with Pistachio Crust & Veggies

Zombaked Edibles @cook_3068650

Delray Beach, Florida

Saved

Ingredients

2 hours

4 servings

6 lbwhole chicken
1/2 cuppanko bread crumbs
3/4 cupground pistachios
2/3 cupdried onions
1/4 cupdried garlic
1 tbspdried parsley
1 tspseasoned salt
1/4 cupolive oil, extra virgin
2carrots chopped
2zucchini chopped
1yellow squash, chopped
1onion, chopped
1/4 cupolive oil, extra virgin

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Steps

2 hours

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.