- 4
- 30 mins
- 90 mins
Ingredients
- 1 (3 1/2 pound) roasting chicken
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 slices center-cut bacon
- 1 cup chopped onion
- 1/8 teaspoon kosher salt
- 2 cups packed torn spinach
- 1/2 teaspoon chopped fresh rosemary
- 2 (16 ounce) cans cannellini or other white beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes, undrained
Preparation
Step 1
1. Preheat oven to 350
2. Remove and discard giblets and neck from chicken. Trim excess fat. Cut chicken into 2 breast halves, 2 drumsticks, 2 thighs, 2 wings and a back. Season with 1/4 teaspoon salt and pepper. Cook bacon in a 12 inch ovenproof skillet over medium high heat until crisp. Remove bacon from pan; chop and set aside, reserving drippings in pan. Add chicken piece to reserved drippings in pan; cook for 2 minutes on each side or until browned. Remove chicken from pan; set aside.
3. Add onion and 1,8 teaspoon 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; bae, uncovered, at 350 degrees for 40 minutes. Discard skin befor serving.