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Crispy Bacon Breadcrumb Chicken and Roasted Smoky Green Beans and Potatoes

Bacon adds interest to the breadcrumb coating on the chicken for this complete meal.


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 parsley, chopped
  • 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:

  • 3/4-1 pound green beans, trimmed
  • 1 1/2-2 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


Pre-heat the oven to 450°F.

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

Season the 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 the breadcrumbs evenly into place.

Arrange the beans and potatoes on a second baking sheet and coat with oil; season with smoked paprika, salt and pepper and roast for 15 minutes. Reduce the heat to 425°F, then add the chicken to the oven and roast for 30 minutes more – the chicken should be cooked through and browned and crispy; the potatoes should be brown and the beans very tender and golden at the edges.

Toss the potatoes and beans with the scallions and serve alongside chicken.

Rachael Ray