Recipe: Delicious Roasted Chicken with Pistachio Crust & Veggies

Roasted Chicken with Pistachio Crust & Veggies. Mix together pistachios and bread crumbs in a shallow bowl. In a separate bowl, stir together Dijon mustard, olive oil, honey, salt and pepper until smooth. Dip chicken into Dijon mixture to coat, then coat with bread crumbs.

Roasted Chicken with Pistachio Crust & Veggies The outside of the chicken gets crispy and crunchy and the inside stays juicy. Pistachios can usually be found in the shell, or pre-shelled. In a shallow bowl, combine pistachios and tarragon. You can have Roasted Chicken with Pistachio Crust & Veggies using 13 ingredients and 5 steps. Here is how you cook it.

Ingredients of Roasted Chicken with Pistachio Crust & Veggies

  1. It’s 6 lb of whole chicken.
  2. You need 1/2 cup of panko bread crumbs.
  3. Prepare 3/4 cup of ground pistachios.
  4. Prepare 2/3 cup of dried onions.
  5. You need 1/4 cup of dried garlic.
  6. Prepare 1 tbsp of dried parsley.
  7. You need 1 tsp of seasoned salt.
  8. You need 1/4 cup of olive oil, extra virgin.
  9. Prepare 2 of carrots chopped.
  10. It’s 2 of zucchini chopped.
  11. It’s 1 of yellow squash, chopped.
  12. You need 1 of onion, chopped.
  13. You need 1/4 cup of olive oil, extra virgin.

Place flour and eggs in separate bowls. Coat chicken with flour, then dip in eggs and coat with pistachio mixture. In a food processor, place pistachios, cumin, chile powder and ¼ tsp each salt and pepper; pulse until pistachios are finely chopped, then spread on a plate. Dip each chicken thigh first into egg and then into pistachio mixture, pressing to coat both sides; place on prepared rack over first baking sheet.

Roasted Chicken with Pistachio Crust & Veggies instructions

  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..

Coat a large rimmed baking sheet with cooking spray. Dip chicken into crumb mixture to cover completely. Add panko and blend, using on/off turns. Mix mustard, basil, dill and rosemary in medium bowl. Preparation In food processor, pulse pistachios and sesame seeds; season.

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