Roasted Chicken Recipes

These roasted chicken recipes are easy, quick and delicious. Just check these out and I'm sure you'll be amazingly surprised.
So put your hat on and get ready for some quick easy roasted chicken recipes:
>> Roasted Pecan Chicken
3/4 c Pecans, chopped 2 oz Creamy Goat Cheese 1 sm Clove Garlic, chopped 2 tb Olive Oil 1 1/2 ts Lemon Juice Pepper 3 1/2 lb Whole Broiler/Fryer Chicken 1 md Onion, sliced 1 Lemon, sliced 2/3 c Dry White Wine 2/3 c Chicken Broth 2/3 c Chicken Broth 1 tb Cornstarch 1 tb Cold Water
Cheese Spread: In a food processor combine pecans, goat cheese, garlic, olive oil, lemon juice and pepper to taste. Process until mixture forms a paste.

Roast Chicken: Preheat oven to 400F.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 in chicken breast underneath the skin. Pull skin back oven cheese layer and secure with wooden picks. Tie chicken legs together.
Arrange chicken in a 13x9x2 baking pan on a bed of onion and lemon slices. Add wine and 2/3 cup broth. Roast, uncovered, at 400F for 1 1/4 to 1 1/2 hours until thermometer inserted between leg and thigh registers 180øF. Baste occasionally with pan juices during baking. If necessary, tent with foil toward end of cooking to prevent over browning. Remove chicken from pan and keep warm. Strain pan juices, discarding lemon and onion slices. Skim fat from pan juices.
>> Chicken and Roasted Pepper Soup
Ingredients: 2 boneless skinless chicken breast halves (1/2 pound) 1 jar roasted red bell peppers -- drained (7-1/4 oz.) 1 medium onion -- chopped (1/2 cup) 2 cups chicken broth 2 tablespoons lime juice 1 tablespoon cilantro -- fresh chopped 1/2 teaspoon salt - optional 1/4 teaspoon pepper 2 cloves garlic -- finely chopped 1 cup jacamar -- peeled, cubed
Directions:
Set oven control to broil. Trim fat from chicken. Place chicken on Rack in broiler pan. Broil with tops 4-6 inches from heat 15-20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Cut into 1/4 inch strips; set aside. Place peppers and onion in blender or food processor. Cover and blend On medium speed until smooth.
Heat pepper mixture, broth, lime juice, cilantro, salt, pepper, and Garlic to boiling in 2 quart saucepan; reduce heat. Simmer uncovered 15 minutes. Stir in chicken and jacamar; heat until hot.