• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Roasted Pecan Chicken

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • -------------------------------CHEESE SPREAD-------------------------------
  • 3/4 c Pecans, chopped
  • 2 oz Creamy Goat Cheese
  • 1 sm Clove Garlic, chopped
  • 2 tb Olive Oil
  • 1 1/2 ts Lemon Juice
  • Pepper


3 1/2 lb Whole Broiler/Fryer Chicken
1 md Onion, sliced
1 Lemon, sliced
2/3 c Dry White Wine
2/3 c Chicken Broth

2/3 c Chicken Broth
1 tb Cornstarch
1 tb Cold Water

Cheese Spread: In a food processor combine pecans, goat cheese, garlic,
olive oil, lemon juice and pepper to taste. Process utnil mixture forms a
paste. Roast Chicken: Preheat oven to 400=F8F. Carefully loosen skin on
chicen breast by gently working fingers under the skin starting from both
the neck and body cavity ends. Be careful not to pierce or tear the skin.
Spread cheese mixture in an even layer in chicken breast underneath the
skin. Pull skin back ove cheese layer and secure with wooden picks. Tie
chicken legs together. Arrange chicken in a 13x9x2" baking pan on a bed of
onion and lemon slices. Add wine and 2/3 cup broth. Roast, uncovered, at
400=F8F for 1 1/4 to 1 1/2 hours until thermometer inserted between leg and
thigh registers 180=F8F. Baste occasionally with pan juices during baking.
If necessary, tent with foil toward end of cooking to prevent overbrowning.
Remove chicken from pan and keep warm. Strain pan juices, discarding lemon
and onion slices. Skim fat from pan juices.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?