Baked Chicken and Beans

This savory Italian-inspired recipe is a wonderful way to prepare a budget-friendly whole chicken. Fresh rosemary, cannellini beans, and canned diced tomatoes make this dish flavorful, yet simple to prepare. + Save 

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

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  

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.
Heart healthy