Roasted Pecan Chicken

• 3/4 cup pecans chopped
• 2 ounces goat (chevre) cheese creamy
• 1 small garlic cloves chopped
• 2 tablespoons olive oil
• 1 1/2 teaspoons lemon juice
• 1 x black pepper
• 3 1/2 pounds chicken fryer
• 1 medium onions sliced
• 1 each lemon sliced
• 23 cup white wine dry
• 23 cup chicken broth
• 23 cup chicken broth
• 1 tablespoon cornstarch
• 1 tablespoon water cold

1. Cheese Spread: In a food processor combine pecans, goat cheese, garlic, olive oil, lemon juice and pepper to taste.
2. Process utnil mixture forms a paste.
3. Roast Chicken: Preheat oven to 400=F8F.
4. Carefully loosen skin on chicen 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 ove 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 23 cup broth.
11. Roast, uncovered, at 400=F8F for 1 1/4 to 1 1/2 hours until thermometer inserted between leg and thigh registers 180=F8F.
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.

pecans, goat, garlic, olive oil, lemon juice, black pepper, chicken fryer, onions, lemon sliced, white wine, chicken broth, chicken broth, cornstarch, water cold

Taken from recipeland.com/recipe/v/roasted-pecan-chicken-33241 (may not work)