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.

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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