Rating: 4.5 stars
42 Ratings
  • 5 star values: 27
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

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.

Peg Palmasano, St. Michaels, Maryland
Recipe by Cooking Light October 2010

Gallery

Credit: John Autry; Styling: Mindi Shapiro

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

307 calories; fat 4.9g; saturated fat 1.2g; mono fat 1.5g; poly fat 1.4g; protein 36g; carbohydrates 30g; fiber 9.5g; cholesterol 91mg; iron 5mg; sodium 759mg; calcium 238mg.
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