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Crispy Bacon breadcrumb Chicken and Roasted Green Beans and Potatoes


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  • For the Chicken:
  • 8 slices bacon, chopped
  • 2 large cloves garlic, chopped
  • 1 1/4 cups regular or whole wheat panko breadcrumbs
  • 1 teaspoon granulated onion
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 tablespoons chopped parsley
  • 1/4 cup grated sharp cheddar cheese
  • 4 boneless, skinless chicken breasts or 8 boneless, skinless thighs
  • Salt and pepper
  • 1/2 cup prepared or homemade honey mustard
  • For the Beans and Potatoes:
  • 3/4 to 1 pound green beans, trimmed (Whole Foods has them pre-packaged)
  • 1 1/2 to 2 pounds small potatoes, quartered
  • Canola or olive oil, to coat
  • 1 tablespoon smoked sweet paprika, a scant palmful
  • Salt and pepper
  • 1 small bunch scallions, cut into 1-inch pieces on an angle



Step 1

Serves 4

Preheat oven to 450°F.
Crisp up bacon in a skillet over medium-high heat; remove to a paper towel-lined plate to drain. Stir garlic into drippings, cook 1 minute then add breadcrumbs and combine. Season with onion, coriander, cumin and parsley; mix in grated cheese.

Season chicken with salt and pepper on both sides and arrange on a parchment-lined or nonstick baking sheet. Slather the chicken with mustard and pack breadcrumbs evenly into place.
Arrange beans and potatoes on a second baking sheet and coat with oil, and season with smoked paprika, salt and pepper. Roast 15 minutes, reduce heat to 425°F then add chicken to oven and roast 30 minutes more—chicken should be cooked through and browned and crispy; potatoes should be brown and the beans very tender and golden at edges. Toss potatoes and beans with scallions and serve alongside chicken.

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