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.

Tuscan Baked Chicken and Beans

(3 1/2-pound) roasting chicken

salt

black pepper

bacon

onion

spinach

½ teaspoon chopped fresh rosemary

cannellini

(14.5-ounce) can diced tomatoes, undrained

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&deg; for 40 minutes. Discard skin before serving.


This is easy and quite tasty. I did it with 2 breast halves cut in half again &amp; 4 thighs. Was the same price as a whole chicken would have been, tho you'd get a back for stock, giblets, &amp; wings if you got a whole one. I'd take the tips off the wings (for stock) and then probably the wings would fit in the pan. The mix of beans and veggies and bacon is yummy! Will definitely do again!

Favorite!  We cook this dish often.  Everyone in the family (including picky 8 year old) loves this one.  

YUM!

Made this with chicken breasts and thighs.  After starting the recipe, I discovered that I only had pinto beans, no cannelini beans, so I used those.  Added a little garlic in with the onions.  Husband and drop-in dinner guest loved it--I thought it was good, but not remarkable.  Coworkers snarfed up the leftovers the next day and declared it delicious.  I'm outnumbered.  I'd have given it 3 stars, they all voted for 5, so we compromised on 4.  It is cheap, easy and doesn't require ingredients that you wouldn't have around the kitchen.  That's saying something right there.

This recipe is super easy to make, takes limited ingredients and tastes very good; all-in-all a winner / keeper for us!  I used 4 boneless skinless chicken thighs and 2 boneless skinless chicken breasts in this recipe and added some smoked paprika and garlic powder.  I also substituted thyme for rosemary because that's what I had on hand.  After the browning stage, it's just mix all the ingredients together and bake for the time indicated so a great option for Sunday night dinner.  Plenty of leftovers for the week ahead so you can skip on night cooking during busy work weeks.  Would absolutely make again; very budget friendly.  Enjoy!

This is a keeper.  I was surprised how much flavor came out of a 10 ingredient, 1 pan dish.  Added a few cloves of freshly minced garlic plus herbes de provence in addition to the rosemary.  I tend to be pretty heavy handed when it comes to herbs and spices so not sure about the flavor if the recipe is followed exactly.  The meal did produce more liquid than I expected but it was so good I can't wait to try it over mashed potatoes or soak it up with some crusty bread.

I Don't eat pork so I omitted the bacon from this recipe and just cooked in oil. I added some spices but otherwise cooked the recipe as is. It was really good! It was easy to make and I just had to add about 10 minutes of cooking time overall. Would definitely make again.

One of my favorite go-to recipes.  I usually use the smaller white beans, baby spinach and do add the garlic with the onions.

This was simply delicious and perfect for a chilly Autumn night, we all loved it!  I added more fresh rosemary to mine and used a rosemary flavored sea salt instead of the kosher.  Divine!

Really good one dish meal. I did add 5 medium cloves of garlic with the onion and used Trader Joes turkey bacon with a couple of tsp of olive oil. I also used a whole bag of leaf spinach and instead of cutting up a whole chicken, used 4 leg quarters. I did not have fresh rosemary so I used a tsp of dried. We loved this recipe and will definifely have it again.

Based on other reviewers, I did add a heap of garlic to the onions. And I skipped the whole chicken and just bought bone-in pieces from the store. But this was overall easy and impressive for guests. And super delicious! Even as leftovers. The beans may have been even better the next day. A definite keeper.

Great rich meal. I used fresh tomatoes, and they cartelized in the oven. The flavors are so deep and rich. I served over quinoa, with broccoli on the side. I used chicken thighs as a confidence, and they were very flavorful.

Very good dish. I love how it all comes together in one pan. I did season the chicken with italian seasoning, though. Next time I will definitely add some fresh garlic with the onions. I also agree that it needs about a cup more spinach. I would give this dish a five star as well if the recipe called for more seasoning, but it is a great base to start with, and season to your tastes.

Very good recipe.  Surprisingly had very nice flavor without the use of many spices.  Used Great Northern Beans, non-canned diced tomatoes, and chicken breasts only.  Next time we might cut the chicken into chunks and mix it in with the bean mixture.

I thought the beans were amazing!  The spinach definitely needs to be doubled up at least.  However, the chicken itself seemed rather bland and unexciting.  It needs something and then this recipe would be a 5 star.

Chicken was ok,  but the beans that were left we're fantastic...maybe making a soup from the recipe would be great.  
Don't use more than three pieces of bacon...will be too greasy
If using bagged spinach, be sure to remove stems as they cook up long and stringy.
Took to YcN staff Christmas party, doubled the recipe and only brought home one piece of chicken.
Used all thighs and it worked great

Very excellent meal &amp; I was glad to see a CL recipe that called for cutting up a chicken yourself (much more economical than boneless pieces, plus you get parts to make stock), although I can't understand why they wouldn't use the wings which are a perfect size for my boys when served with a drumstick. I did add sliced mushrooms, a lot of garlic, extra rosemary &amp; italian seasoned tomatoes (oversight--all I had in the cupboard, but the flavor worked well with the dish).  I also subbed kale &amp; really liked the added texture even after 40 minutes of baking (spinach usally disappears in dishes). I did make this in my large saute pan, &amp; I don't know how it would have fit into a skillet without using the kale. Next time I make this (&amp; I definitely will) I will probably use a dutch oven.  Served with a simple salad &amp; 9-grain bread.

I have never served this without rave reviews.  I add a bit more salt and buy chicken breasts with bones and thighs.  I do cook the chicken longer than it says as the first time I served it the chicken was pink around the bone.  A perfect prepare ahead meal.  While it cooks fix a nice salad and you are good to go.  Even the grandsons like this dish.

Very good, flavorful, and easy!  I used apple-wood center cut bacon, onion garlic pepper tomatoes, dried rosemary, 1 bag of baby spinach, and 4 chicken breasts w skin/ bone.  I had to bake the chicken about 10 additional minutes.  I mashed the beans slightly after cooking to thicken the sauce.  I definitely would serve this with company.

This is an outstanding one pot meal for a cold wintry evening. I used all thighs &amp; a 14.5 oz can of spinach (drained). I'm sure the fresh spinach would have been better, but it was still cozy &amp; satisfying. I served it with crusty bread to sop up the juices. Husband isnt a rosemary fan, but he said it was tolerable, he took leftovers for lunch today. Will add garlic next time tho.

This is a fantastic keeper! What can I say, it's easy, cheap, fast and all in one pot...

This just came out of the oven simmering and looking and smelling like heaven. I sampled it to make sure it's as good as it looks and man, is it awesome. I subbed kale for spinach since that's what I had on hand and I'm not supposed to be eating spinach. I also added a bit of extra rosemary, paranoid that that little bit wouldn't be enough to flavor all the greens and beans in there. The flavors married well, which I wasn't expecting! I will be serving this with a whole wheat baguette for an on-the-go dinner tonight.

It wasn't bad, it just wasn't a great recipe like so many of the CL recipes I've made in the past.  I did a package of chicken thighs, and even with those small pieces it took twice as long as listed in the recipe for the chicken to be cooked all the way through.  I really had high hopes for this recipe, but it just didn't meet my expectations.

Wish I could give this a ten--absolutely wonderful recipe!  I'll make this again and again.  I followed exactly as printed except I omitting the rosemary--only had fresh that I needed to pick from the bush and it was a monsoon outside.

Terrific, easy recipe. But it definitely needs garlic. I would throw in about 4-5 cloves (but I love the stuff).

Very good recipe!!  I used mostly boneless chicken breasts and they came out very tender.  I also added sliced mushrooms to the onion mixture which added nice texture. I will for sure keep this recipe around!

This is a superb recipe just as written.  Delicious aroma while baking, beautiful presentation, and simple ingredients combine for a flavorful winner.  A salad completes the meal. It's a definite keeper for our family.

Loved this dish and my family raved! Simple to make and perfect for a fall evening. I used a Le Crueset pan, which makes for a nice presentation to company when pulling out of the oven. I also bought a whole chicken and cut up. I would recommend bone-in for moistest chicken. I doubled the spinach and also added some red wine 20 minutes into the cooking.

This was a great meal.  The only things I changed were to used dried rosemary, great northern beans, and fire roasted diced tomatoes.  I browned my chicken a couple minutes longer per side because I had a 5lb chicken.  Turned out fabulous.  My 8 year old gave it 2 thumbs up.  Serve with warm bread.  Great one pot meal.

I usually shy away from bone-in chicken recipes, but this one appealed to me.  It was so easy and the hands-on time was fairly quick, surprisingly perfect for a weeknight.  Not to mention that only one pan got dirty!  I bought a whole cut-up chicken, and followed the other reviewers who suggested doubling the spinach and adding some garlic.  It was flavorful and very pretty, especially coming out of the oven in the pan.

Very welcoming dish, went together quickly. A definite for fall/winter, and nice enough for company.

Very delicious.  One of the best recipes for chicken I have ever had.  Will definitely make again.  I did add some white wine to deglaze, then some chicken broth, garlic and red pepper flakes for additional flavor.

This is an outstanding dish.  It is restaurant quality and I would definitely make it again.

We loved it! Followed the recipe exactly. Tasted great and even better the second day. Will definitely make it again and again. And it was quite easy to make - I would bring this to a pot luck sometime or serve it to friends(although I might debone the chicken in that case). Served with a side salad as suggested.

A very comforting dish that I'll definitely be making again. Easy to prepare and put together. 
I used boneless, skinless thighs used dried herbs instead of fresh. I think I'll use more spinach next time. The recipe was right on target though and loved by all.

We really enjoyed this recipe--even my hard to please 12 year old. Didn't change a thing in it. Definitely this goes on my list of keepers and repeaters. I just used thighs. For a salad had tomatoes,bufala mozzarella and tomatoes with it. I would serve this at a casual meal with company.

I thought this dish was good, easy to make. I did add some garlic, white wine and fingerling potatoes and used only 1 can of beans, It was great paired with a mixed green salad. The family loved it.

This was a healthy meal overall.  I served it with some crusty halal bread we had leftover.  As mentioned by others, I would probably add garlic and more rosemary next time.  I liked this simple and colorful dish, and I've already recommended it to friends and family.

When I'm in the mood for home-made roasted chicken, this recipe will from now on be at the top of my go-to list.  It is simply outstanding in flavor.  It is hard to believe this is a "light" recipe because the flavors are so intense.  I doubled the spinach and because I didn't separate the leg and thigh portion, I increased the cooking time by 10 minutes.  I served it with couscous to soak up the wonderful juices.  It is a bit time consuming to prepare but definitely worth the effort.  I wouldn't hesitate to serve this to guests.  Even my picky 13 year old loved it.  A wonderful dish for fall - you won't be disappointed.

I used 4 chicken thighs and 3 bone in breast because that is what I had on hand.  I doubled the rosemary and spinach.  Will add garlic next time too.  Family loved the recipe.  I did remove the chicken from the breast bones and slice up for presentation and ease of eating.  Will  add this to our regular rotation of meals.  Worthy of dinner for guests.

Solid Recipe  First time out I always follow the directions, next time, I will add a little chopped garlic with the onion and twice as much spinach because it  seemed to have disappeared.  I would have preferred pre-soaked and partially cookeddry beans because I felt the beans were a little mushy although my family didn't mind the mushiness.  Should have served with a nice crusty bread.  All in all very taste and a change from the mundane and a very nice weeknight dinner and good enough to serve as a casual dinner to guests.

tuscan baked chicken and beans

Servings: 2.5

Cost: $9.91 /serving

Author : Peg Palmasano, St. Michaels, Maryland

Ingredients

Instructions

Top Similar Recipes from Across the Web

Tuscan Chicken and Beans

Baked Tuscan Chicken

Baked Tuscan Chicken Casserole

Crockpot Tuscan Pork and Beans

White Beans and Tuscan Kale

Tuscan Cannellini Beans

Hasselback Tuscan Baked Chicken Bre...

Tuscan Stewed Chicken with White Be...

Tuscan Chicken with White Beans and...

Tuscan Style Tilapia and Cannellini...

Tuscan beans with sausage and marjo...

Creamy Tuscan White Beans

Tuscan Chicken And Rice

Pasta and baked beans

BAKED BEANS AND WIENERS

Tuscan Chicken

Tuscan Chicken

Tuscan Chicken

Tuscan Chicken