Tuscan Baked Chicken and Beans

Photo: John Autry; Styling: Mindi Shapiro

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.

Yield: 4 servings (serving size: 1 breast half or 1 leg and 1 thigh and about 1 1/4 cups bean mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 307
  • Fat: 4.9g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 1.4g
  • Protein: 36g
  • Carbohydrate: 30g
  • Fiber: 9.5g
  • Cholesterol: 91mg
  • Iron: 5mg
  • Sodium: 759mg
  • Calcium: 238mg

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

  1. 1. Preheat oven to 350°.
  2. 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. 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.
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