Because this is a mild entrée, it goes well with a spicy vegetable or rice dish.
INGREDIENTS | SERVES 4
- 1 (2½-to 3½-pound) whole chicken
- ½ cup olive oil
- ¼ cup hulled pepitas (pumpkin seeds)
- ¼ cup sesame seeds
- ¼ cup pecans
- ¼ cup slivered almonds
- ¼ cup pistachio meats
- ¼ cup filberts
Preheat oven to 350°. Wash the chicken and cut it into 8 serving pieces. Brush each piece with some of the olive oil.
Combine all the nuts. In a food processor or nut grinder, grind the nuts into small pieces.
Place the nut mixture in a soup bowl and roll each piece of chicken in the nuts. Reserve the remaining nuts.
Put the remaining olive oil in a baking pan. Place the chicken, skin-side down, in the pan.
Bake for 30 minutes. Flip the chicken and sprinkle with the remaining nuts. Bake for an additional 1 hour.