Recipe courtesy of Food Network Kitchen
Save Recipe Print
Yield:
Serves 4

Ingredients

Directions

Preheat the oven to 375. 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.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Southern Cornbread

Recipe courtesy of Cat Cora

Southern Biscuits

Recipe courtesy of Alton Brown

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Jalapeno Cheddar Cornbread

Recipe courtesy of Ina Garten

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken Marsala

Recipe courtesy of Tyler Florence

Honey Cornbread Muffins

Recipe courtesy of The Neelys

Chicken Enchiladas

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Latest Stories