Shelly's Recipe

ROASTED PECAN CHICKEN

Category: Chicken

Cheese Spread
3/4 cup chopped pecans
2 ounces creamy goat cheese, such as Montrachet
1 clove garlic, chopped (small)
2 tbsp olive oil
1 1/2 tsp lemon juice
Pepper to taste
Roast Chicken
3 (1/2-pound) whole broiler-fryer chicken
1 onion, sliced (medium)
1 lemon, sliced
2/3 cup dry white wine
2/3 cup chicken broth

Gravy
2/3 cup chicken broth
1 tbsp cornstarch
1 tbsp cold water

Cheese Spread: In the bowl of a food processor, combine pecans, goat cheese, garlic, olive oil, lemon juice, and pepper to taste. Pulse until mixture forms a paste.

Roast Chicken: Preheat oven to 400. Carefully loosen skin on chicken 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 on chicken breast underneath the skin. Pull skin back over cheese layer and secure with toothpicks. Tie chicken legs together. Arrange chicken in a 9x13inch baking dish on a bed of onion and lemon slices. Add wine and 2/3 cup broth.

Roast, uncovered, at 400 for 1 1/4 to 1 1/2 hours until thermometer inserted between leg and thigh registers 180 degrees. 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.

Gravy: Measure 3/4 cup pan juices. Return to roasting pan. Add 2/3 cup broth. Bring to boil. Remove from heat. In a small bowl, mix cornstarch and cold water to a smooth paste. Stir into pan juices. Bring to a boil, stirring constantly. Cook and stir 2 to 3 minutes serve with chicken.