chicken with tuscan beans

By bjlazyl

Ingredients

• 1 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

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 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, and 2 thighs. 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 pieces 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; bake, uncovered, at 350° for 40 minutes. Discard skin before serving.