Roasted Pecan Chicken

Roasted Pecan Chicken Recipe

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linda mcdougal

By
@lilacmemaw


Rating:
★★★★★ 1 vote

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

Step-By-Step

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

About Roasted Pecan Chicken

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