| 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°F. |
| 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 2/3 cup broth. |
| 11 | Roast, uncovered, at 400°F for 1 ?to 1 ?hours until thermometer inserted between leg and thigh registers 180°F. |
| 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. |
