- 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
