Southern Cornbread Dressed-Up Chicken

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This is a surprisingly easy meal. I just bought one of those small, inexpensive cornbread mixes and baked a batch. Stuffing the chicken under the skin was easier than I thought although I think I will chop up the spinach instead of l;eaving the leaves whole. The chicken will be easier to stuff with smaller spinach pieces. The best part was the addition of the caramelized onions. Make sure you get some onions with each bite, it is delicious. This is definitely a keeper.

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Chicken was great, but the stuffing was pretty tasteless--I couldn't taste anything ing the stuffing, not the cheese, pecans, garlic, cornbread, or bacon. The chicken and onions were great--chicken turned out very moist and flavorful, and the onions were tasty. So I would make this again, but would stuff it with a different cornbread stuffing mixture. Also I don't think the honey the chicken was basted with added anything except it made the chicken brown too fast--I would omit that next time too. I really like the way the chicken was cooked--split in half without the backbone and laid on a bed of sauteed onions. Some great ideas in this recipe, but it needs some modifications to make it a great dish.