Hazelnut-Crusted Chicken, Roasted Sweet Potatoes and Sauteed Green Beans with Bacon

Ingredients

• 2 lb sweet potatoes (About 2 large sweet potatoes)
• 2 tbsp olive oil
• 1 tbsp cornstarch (Optional, for extra crispiness)
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 0.75 tsp salt (Or to taste)
• 0.5 tsp black pepper (Freshly ground is best)
• 2 tbsp fresh parsley (Chopped, for garnish)

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup and to prevent sticking.

2. 2

   Peel the sweet potatoes and chop them into uniform 1-inch cubes. Pat the cubes completely dry with a paper towel. This step is crucial for achieving a crispy exterior.

3. 3

   In a small bowl, whisk together the cornstarch (if using), smoked paprika, garlic powder, salt, and black pepper. This prevents the cornstarch from clumping.

4. 4

   Place the dried sweet potato cubes in a large bowl. Drizzle with olive oil and toss until every piece is lightly and evenly coated. Sprinkle the prepared spice mixture over the potatoes and toss again until well-seasoned.

5. 5

   Spread the seasoned sweet potatoes in a single, even layer on the prepared baking sheet. Ensure there is space between the pieces; do not overcrowd the pan. Use two baking sheets if necessary.

6. 6

   Roast for 20-25 minutes, flipping the potatoes halfway through the cooking time. They are done when the edges are caramelized and crispy, and the insides are fork-tender.

7. 7

   Remove from the oven. Garnish with freshly chopped parsley and serve immediately for the best texture.

Ingredients

• 6 slices thick-cut bacon (chopped into 1/2-inch pieces)
• 1 medium yellow onion (finely chopped)
• 2 cloves garlic (minced)
• 1 lb fresh green beans (trimmed)
• 0.25 cup chicken broth (can substitute with water)
• 0.5 tsp kosher salt (adjust to taste)
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Cook the bacon until crisp. In a large skillet over medium heat, add the chopped bacon. Cook, stirring occasionally, for 6-8 minutes until the bacon is browned and crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, reserving about 2 tablespoons of bacon fat in the skillet.

2. 2

   Sauté the aromatics. Add the chopped yellow onion to the skillet with the bacon fat. Sauté for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

3. 3

   Sauté and steam the green beans. Add the trimmed green beans to the skillet. Season with kosher salt and black pepper. Toss to coat in the fat and sauté for 5-7 minutes, stirring occasionally, until they turn bright green and begin to blister.

4. 4

   Pour in the chicken broth. Bring the liquid to a simmer, then reduce the heat to medium-low, cover the skillet, and let the beans steam for 3-5 minutes, or until they reach your desired level of crisp-tenderness.

5. 5

   Finish and serve. Uncover the skillet and increase the heat to medium-high. Cook for 1-2 minutes, allowing any remaining liquid to evaporate. Return the crispy bacon to the skillet and toss everything together. Serve immediately.