Roasted Pecan-Goat Cheese Chicken

Prep Time
Cook Time
2h 40m
Ready In

"A nice dress-up for the Sunday chicken. Good with rice and buttered carrots."

Original recipe yields 4 servings


  • Serving Size: 1 (643.2 g)
  • Calories 660.1
  • Total Fat - 32.6 g
  • Saturated Fat - 6 g
  • Cholesterol - 960.5 mg
  • Sodium - 693.6 mg
  • Total Carbohydrate - 13 g
  • Dietary Fiber - 4 g
  • Sugars - 3.6 g
  • Protein - 77.2 g
  • Calcium - 213.5 mg
  • Iron - 11.1 mg
  • Vitamin C - 46.2 mg
  • Thiamin - 0.3 mg

Step 1

In a food processor combine pecans, goat cheese, garlic, olive oil, lemon juice and pepper to taste. Process until mixture forms a paste.

Step 2

Preheat oven to 400ºF. Coat a 13x9x2" roasting pan with nonstick cooking spray.

Step 3

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.

Step 4

Push cheese mixture in an even layer on chicken breasts, underneath the skin. Secure skin with wooden picks. Tie legs together.

Step 5

Place lemon and onion slices in bottom of roasting pan.

Step 6

Arrange chicken in roasting pan on onion and lemon slices. Add wine and 2/3 cup broth.

Step 7

Roast, uncovered, for 1 1/4 to 1 1/2 hours until thermometer inserted between leg and thigh registers 180ºF. Baste occasionally with pan juices during baking.

Step 8

If necessary, tent with foil toward end of cooking to prevent overbrowning.

Step 9

Remove chicken from pan and keep warm. Strain pan juices, discarding lemon and onion slices. Skim fat from pan juices.

Step 10

To make gravy: Stir cornstarch into water until mixed.

Step 11

Add 2/3 cup broth to pan juices and bring to a boil. Stir in cornstarch mixture and cook, stirring, until thickened.

Step 12

Carve chicken and serve with gravy.

Tips & Variations

No special items needed.



We really enjoyed this! I had some fresh goat cheese from the farmer's market (with Italian seasoning mixed in) that blended very well with the pecans. The only thing I can say against this is it was way too much lemon for us. I skipped making gravy because even after adding more chicken stock all I could taste was lemon. But the chicken itself comes out very moist and flavorful, and while I certainly can't afford to make it often with goat cheese as expensive as it is, I'll definitely be making this again.

review by:
(12 Jun 2014)