Roasted Pecan Chicken

Roasted Pecan Chicken Recipe

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linda mcdougal



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  • 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

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

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

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.

Printable Recipe Card

About Roasted Pecan Chicken

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

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