roasted pecan chicken

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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