Tuscan Baked Chicken and Beans

I decided to try this new recipe in honor of Andrew serving his mission in Northern Italy (part of which includes Tuscany). While Amy and Casey, picked at the vegetables and beans, David and I loved the dish. The flavors are amazing! Its not a quick fix but much of the preparation can be done while cooking so it really isn't time consuming to prepare.

1 (3 1/2 lb) roasting chicken....or I just use drumsticks and thighs with the bone-in
1/4 tsp salt (or more to taste)
1/4 tsp freshly ground black pepper (or more to taste)
6-8 slices center-cut bacon
1 cup chopped onion
1/8 tsp salt (or more to taste)
2-3 cups baby spinach leaves, packed
1 tsp chopped fresh rosemary ( I actually put in about 1 Tbsp fresh rosemary straight from the herb garden)
1 (16 oz) can canellini beans, rinsed and drained
1 (14.5 oz) can petite diced tomatoes, undrained

Preheat oven to 350. Cook bacon in a 12-inch ovenproof skillet over medium-high heat until crisp. While, bacon is cooking, prepare chicken. Remove and discard giblets and neck from chicken. Trim excess fat. Cut chicken into 2 breast halves, 2 drumsticks, and 2 thighs. (To save time, I used 1 package of drumsticks...about 5...and 1 package of thighs with the bone-in) You might save some money buying the whole chicken but its so much easier to just buy drumsticks and/or thighs.) I also removed the skin at this stage. Season with 1/4 tsp salt and pepper, or more to taste.
Remove bacon from pan; chop and set aside, reserving drippings in pan. Add chicken pieces to reserved drippings in pan. Cook over medium-high heat for 2 minutes on each side or until browned....I found it took longer than 2 minutes to brown the way I like it. That may be because I removed the skin in advance. I like to eat the browned l part of the chicken, though, and since the skin is discarded before serving, I preferred to remove the skin at the start. I chopped the onion and the rosemary while the chicken browns. When chicken is browned on both sides, remove from pan and set aside. Add onion and 1/8 tsp 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 for 40 minutes. Discard skin before serving.