4 servings (serving size: 1 breast half or 1 leg and 1 thigh and about 1 1/4 cups bean mixture)
Photo: John Autry; Styling: Mindi Shapiro
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
How to Make It
Preheat oven to 350°.
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.
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.
Loved this dish and my family raved! Simple to make and perfect for a fall evening. I used a Le Crueset pan, which makes for a nice presentation to company when pulling out of the oven. I also bought a whole chicken and cut up. I would recommend bone-in for moistest chicken. I doubled the spinach and also added some red wine 20 minutes into the cooking.
This is easy and quite tasty. I did it with 2 breast halves cut in half again & 4 thighs. Was the same price as a whole chicken would have been, tho you'd get a back for stock, giblets, & wings if you got a whole one. I'd take the tips off the wings (for stock) and then probably the wings would fit in the pan. The mix of beans and veggies and bacon is yummy! Will definitely do again!
Made this with chicken breasts and thighs. After starting the recipe, I discovered that I only had pinto beans, no cannelini beans, so I used those. Added a little garlic in with the onions. Husband and drop-in dinner guest loved it--I thought it was good, but not remarkable. Coworkers snarfed up the leftovers the next day and declared it delicious. I'm outnumbered. I'd have given it 3 stars, they all voted for 5, so we compromised on 4. It is cheap, easy and doesn't require ingredients that you wouldn't have around the kitchen. That's saying something right there.
This recipe is super easy to make, takes limited ingredients and tastes very good; all-in-all a winner / keeper for us! I used 4 boneless skinless chicken thighs and 2 boneless skinless chicken breasts in this recipe and added some smoked paprika and garlic powder. I also substituted thyme for rosemary because that's what I had on hand. After the browning stage, it's just mix all the ingredients together and bake for the time indicated so a great option for Sunday night dinner. Plenty of leftovers for the week ahead so you can skip on night cooking during busy work weeks. Would absolutely make again; very budget friendly. Enjoy!
This is a keeper. I was surprised how much flavor came out of a 10 ingredient, 1 pan dish. Added a few cloves of freshly minced garlic plus herbes de provence in addition to the rosemary. I tend to be pretty heavy handed when it comes to herbs and spices so not sure about the flavor if the recipe is followed exactly. The meal did produce more liquid than I expected but it was so good I can't wait to try it over mashed potatoes or soak it up with some crusty bread.
I Don't eat pork so I omitted the bacon from this recipe and just cooked in oil. I added some spices but otherwise cooked the recipe as is. It was really good! It was easy to make and I just had to add about 10 minutes of cooking time overall. Would definitely make again.
Really good one dish meal. I did add 5 medium cloves of garlic with the onion and used Trader Joes turkey bacon with a couple of tsp of olive oil. I also used a whole bag of leaf spinach and instead of cutting up a whole chicken, used 4 leg quarters. I did not have fresh rosemary so I used a tsp of dried. We loved this recipe and will definifely have it again.
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