• 1 (3 1/2-pound) roasting chicken 
• 1/4 tsp kosher salt 
• 1/4 tsp freshly ground black pepper 
• 3 slices center cut bacon 
• 1 cup chopped onion 
• 1/8 tsp kosher salt 
• 2 cups packed torn spinach 
• 1/2 tsp chopped fresh rosemary 
• 2 (16 oz) cans cannellini or other white beans, rinsed and drained 
• 1 (14.5 oz) can diced tomatoes, undrained 

Directions:  

Preheat oven to 350°. 

Remove and discard giblets and neck from chicken. Trim excess fat. Cut chicken into 2 breasts  halves, 2 drumsticks, and 2 thighs. Season with 1/4 tsp of kosher salt and pepper. Cook bacon  in a 12-inch ovenproof skillet over medium hear until crisp. Remove bacon from pan; crumble  and set aside, reserving drippings in pan. Add chicken pieces to pan; cook for 2 minutes on  

each side or until browned. Remove chicken from pan; set aside. 

Add onion and 1/8 tsp of kosher salt to pan; reduce heat to medium, and cook 5 minutes  or until onion begins to brown. Stir in bacon, spinach, rosemary, beans, and tomatoes; remove  from heat. Arrange chicken pieces on top; bake, uncovered, at 350° for 40 minutes. Discard  skin before serving. 

Yield: 4 servings (1 serving: 1 breast half or 1 leg and 1 thigh and about 1 1/4 cups bean  mixture). 

Nutritional Information (per serving) 

 Calories 307 

 Fat 4.9 g 

 Protein 36 g  Carbs 30 g