Tuscan Baked Chicken and Beans

Sorry there was no meal post last night. I excused myself from cooking dinner after spending unexpected hours (and $) having my car fixed. The good news is that my daughter was a superstar during the long wait at the repair shop. All in all, it wasn't all that bad. However, the last thing I wanted to do when I got home was cook dinner (and the first thing was eat lunch.....at 4:30 p.m. Yes, I was slightly hungry.).

Tonight's meal was what I originally planned for last night, and I will make the root vegetable pot pie and green beans tomorrow.

This chicken is actually super easy and only gets one pan dirty. Enjoy!

Tuscan Baked Chicken and Beans

Yield: 4 servings (1 breast half or 1 thigh and 1 leg; 1 1/4 cups bean mixture with meat); 307 calories per serving

1 (3.5 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 oz) can cannellini or other white beans, rinsed and drained

1 (14.5 oz) can diced tomatoes, undrained

1. Preheat oven to 350

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 oven proof 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 and set aside.

3. Add onion and 1/8 teaspoon 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.