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1
Fry the bacon until crisp, then drain on paper toweling; chop half the bacon and combine with chopped thyme and chopped rosemary, reserving the other half of bacon.
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2
Preheat oven to 350 degrees F; thoroughly rinse off the chicken inside and out.
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3
Place chicken on a cutting board and use kitchen shears to remove the backbone; turn chicken breast up and gently press to flatten somewhat.
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4
Gently ease the skin from the breast and season inside the pocket with salt pepper and 1/4 of the bacon herb seasoning and smooth skin back over the breast; season the entire outside with more salt, pepper, and 1/4 of the seasoning.
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5
Roast the chicken, on a rack, breast side up, placed over a baking dish for 45 minutes.
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6
Remove the rack and place the partially cooked chicken into the baking dish; surround with the carrots and potatoes.
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7
Roast until the chicken is done, internal temperature of 165 degrees F, and the vegetables are tender, about an hour; sprinkle with the remainder of the bacon herb seasoning and tent with foil about 10 minutes.
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8
Push the vegetables and chicken to one side in the pan; place beans and spinach into the other side of the pan and toss gently with chicken juices.
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9
Sprinkle spinach with reserved bacon, broken into pieces.
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10
Cut chicken into 4 pieces and serve with roasted vegetables and warm spinach salad.
