Crispy Bacon breadcrumb Chicken and Roasted Green Beans and Potatoes

By á-379

Ingredients

• 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

Preparation

Step 1

Serves 4


PREPARATION
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.