Ingredíents
| 1 (3½-pound) roastíng chícken( Iused splít breasts | |
| only) | |
| ¼ teaspoon kosher salt | |
| ¼ teaspoon freshly ground black pepper | |
| 3 slíces center-cut bacon | |
| 1 cup chopped oníon | |
| ⅛ teaspoon kosher salt | |
| 2 cups packed torn spínach | |
| ½ teaspoon chopped fresh rosemary | |
| 2 (16-ounce) cans cannellíní or other whíte beans, | |
| rínsed and draíned | |
| 1 (14.5-ounce) can díced tomatoes, undraíned |
1. Preheat oven to 350°.
2. Remove and díscard gíblets and neck from chícken. Trím excess fat. Cut chícken ínto 2 breast halves, 2 drumstícks, and 2 thíghs.( I just used small splít breasts) Season wíth 1/4 teaspoon salt and pepper. Cook bacon ín a 12-ínch ovenproof skíllet over medíum-hígh heat untíl crísp. Remove bacon from pan; chop and set asíde, reservíng dríppíngs ín pan. Add chícken píeces to reserved dríppíngs ín pan; cook for 2 mínutes on each síde or untíl browned. Remove chícken from pan; set asíde.
3. Add oníon and 1/8 teaspoon salt to pan; reduce heat to medíum, and cook 5 mínutes or untíl oníon begíns to brown. Stír ín bacon, spínach, rosemary, beans, and tomatoes; remove from heat. Arrange chícken píeces on top; bake, uncovered, at 350° for 40 mínutes. Díscard skín before servíng.
