Tuscan Roasted Chicken with White Beans

Adapted from Cooking Light.

1 (3 ½ lb) roasting chicken, cut up into 6 pieces

3 slices thick cut bacon

1 cup chopped onion

2 cloves garlic, minced

3 cups torn spinach

1 teaspoon chopped fresh rosemary

2 (16 oz) can cannellini or other white beans, rinsed and drained

½ lb cherry tomatoes, halved (or 1 14-oz can of diced tomatoes, undrained)
1/3 cup chicken broth (omit if using canned tomatoes)

Salt and pepper to taste

Preheat oven to 350 degrees F.

Season chicken with salt and pepper. Cook bacon in a large oven proof skillet over medium high heat until cooked and crisp. Remove bacon from pan; chop and set aside, reserving the drippings in the pan. Add the chicken to the drippings in the pan and brown, about 3-4 minutes per side. Remove from pan and set aside.

Add onions and garlic to pan. Reduce heat to medium and cook until onions and garlic are tender, about 8 minutes. Stir in reserved bacon, spinach, rosemary, beans, tomatoes (and broth if using cherry tomatoes), and salt and pepper to taste. Cook for about 2 minutes to allow the spinach to wilt down slightly. Remove from heat. Arrange the chicken pieces on top of the bean mixture and bake, uncovered, for about 40 minutes or until chicken is completely cooked through.