Roasted Pecan Chicken Recipe

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Roasted Pecan Chicken

linda mcdougal

By
@lilacmemaw



pinch tips: Flour, Eggs & Breading Techniques


Rating:

Ingredients

CHEESE SPREAD INGREDIENTS

3/4 c
pecans, chopped
2 oz
goat cheese, creamy
1 small
garlic clove, minced
2 Tbsp
olive oil
1.5 tsp
lemon juice
"just a pinch" of pepper

ROAST CHICKEN INGREDIENTS

3.5 lb
chicken, whole
1
onion, sliced
1
lemon, sliced
2/3 c
white wine, dry
2/3 c
chicken broth

GRAVY INGREDIENTS

2/3 c
chicken broth
1 Tbsp
cornstarch
1 Tbsp
cold water

Directions Step-By-Step

1
Cheese Spread: In a food processor combine pecans, goat cheese, garlic, olive oil, lemon juice and pepper to taste.
2
Process until mixture forms a paste.
3
Roast Chicken: Preheat oven to 400.
4
Carefully loosen skin on chicken breast by gently working fingers under the skin starting from both the neck and body cavity ends.
5
Be careful not to pierce or tear the skin.
6
Spread cheese mixture in an even layer in chicken breast underneath the skin.
7
Pull skin back over cheese layer and secure with wooden picks.
8
Tie chicken legs together.
9
Arrange chicken in a 13x9x2" baking pan on a bed of onion and lemon slices.
10
Add wine and 2/3 cup broth.
11
Roast, uncovered, at 400 for 1 1/4 to 1 1/2 hours until thermometer inserted between leg and thigh registers 180.
12
Baste occasionally with pan juices during baking.
13
If necessary, tent with foil toward end of cooking to prevent overbrowning.
14
Remove chicken from pan and keep warm.
15
Strain pan juices, discarding lemon and onion slices.
16
Skim fat from pan juices.

About this Recipe

Course/Dish: Chicken, Roasts
Other Tag: Quick & Easy