Oven-baked chicken with cornbread

Ingredients:

• 4 thick slices of bacon
• 2 large onions, thinly sliced
• 1 cup crumbled cornbread
• 2 cups small spinach
• 1 cup grated sharp cheddar
• 1/4 cup pecan pieces
• 2 cloves garlic, crushed
• 2 tablespoons Dijon mustard
• 1/4 teaspoon freshly grated nutmeg
• 2 chicken halves without spine (approximately 700 g each)
• 2 tablespoons unsalted butter, melted
• 1 tbsp. honey

Preparation:

1. Preheat oven to 190°C.
2. In a large oven-safe skillet, cook the bacon over medium heat until crisp, about 7 minutes; transfer to a paper towel-lined plate. Add the onion to the skillet with 1 teaspoon of salt and a little pepper; cook over low heat until tender, about 5 minutes, scraping up any browned bits. Set the skillet aside.
3. In a medium bowl, combine the cornbread, spinach, cheese, pecans, garlic, 1 teaspoon mustard, 1/2 teaspoon salt, and nutmeg. Crumble the bacon and mix gently. Tuck the stuffing under the skin of each chicken half, covering the breast and thighs.
4. 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. Bake in the oven until a thermometer inserted into the thigh registers 165°F (74°C), about 50 minutes. Transfer the chicken to a cutting board and let rest for 10 minutes. Mix the remaining 1 tablespoon of mustard with the onion mixture and set aside. Cut each chicken in half and serve on a platter with the onions.