ROASTED PECAN CHICKEN
Steps:
- 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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