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

1. Preheat oven to 350°. Wash the chicken and cut it into 8 serving pieces. Brush each piece with some of the olive oil.

2. Combine all the nuts. In a food processor or nut grinder, grind the nuts into small pieces.

3. Place the nut mixture in a soup bowl and roll each piece of chicken in the nuts. Reserve the remaining nuts.

4. Put the remaining olive oil in a baking pan. Place the chicken, skin-side down, in the pan.

5. Bake for 30 minutes. Flip the chicken and sprinkle with the remaining nuts. Bake for an additional 1 hour.