roasted pecan chicken

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★★★★★ 1 Review

Ingredients For roasted pecan chicken

  • CHEESE SPREAD INGREDIENTS
  • 1 Tbsp
    cornstarch
  • 2/3 c
    chicken broth
  • GRAVY INGREDIENTS
  • 2/3 c
    chicken broth
  • 2/3 c
    white wine, dry
  • 1
    lemon, sliced
  • 1
    onion, sliced
  • 3.5 lb
    chicken, whole
  • ROAST CHICKEN INGREDIENTS
  • "just a pinch" of pepper
  • 1.5 tsp
    lemon juice
  • 2 Tbsp
    olive oil
  • 1 sm
    garlic clove, minced
  • 2 oz
    goat cheese, creamy
  • 3/4 c
    pecans, chopped
  • 1 Tbsp
    cold water
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How To Make roasted pecan chicken

  • 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.

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