| Level: | Intermediate |
| Total: | 1 hr 40 min |
| Prep: | 30 min |
| Inactive: | 10 min |
| Cook: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 4 strips thick-sliced bacon
- 2 large onions, thinly sliced
- Kosher salt and freshly ground pepper
- 1 cup crumbled prepared cornbread
- 2 cups baby spinach
- 1 cup grated sharp cheddar cheese
- 1/4 cup pecan pieces
- 2 cloves garlic, minced
- 2 tablespoons dijon mustard
- 1/4 teaspoon freshly grated nutmeg
- 2 chicken halves, backbone removed (about 1 1/2 pounds each)
- 2 tablespoons unsalted butter, melted
- 1 tablespoon honey
Instructions
- Preheat the oven to 375 degrees. Cook the bacon in a large ovenproof skillet over medium heat until crisp, about 7 minutes; transfer to a paper-towel-lined plate. Add the onions to the pan with 1 teaspoon salt and some pepper; cook over low heat until tender, about 5 minutes, scraping up the browned bits with a wooden spoon. Set the skillet aside.
- Combine the cornbread, spinach, cheese, pecans, garlic, 1 tablespoon of the mustard, 1/2 teaspoon salt and the nutmeg in a medium bowl. Crumble in the bacon and toss gently. Stuff the mixture between the skin and flesh of each chicken half, making sure to cover the breast and thigh.
- Place the chicken halves skin-side up on top of the onions in the skillet. Combine the butter and honey in a bowl and brush all over the chicken; season with salt. Roast in the oven until a thermometer inserted in the thigh registers 165, about 50 minutes. Transfer the chicken to a cutting board; let rest for 10 minutes. Whisk the remaining 1 tablespoon mustard into the onion mixture and set aside. Carve each chicken half and serve on a platter with the onions.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1025 |
| Total Fat | 71 g |
| Saturated Fat | 25 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 60 g |
| Cholesterol | 260 mg |
| Sodium | 1295 mg |
Reviews
Good! Took longer to cook than I expected….an additional 15 minutes for 2 bone-in, skin on breasts and 4 thighs. But, really enjoyed the stuffing! Also, made the onions into a gravy with an addition of 1 tablespoon of flour, cooked and reduced with the onions while the chicken rested.