This dish is semi-homemade and semi-healthy. I'm sorry to say that I steamed my green beans in 2 tbs of bacon fat and 1/4 C chicken broth w/ some S&P for about 25 minutes (that's where the semi-healthy comes in). FYI, Unless I'm using green beans in a salad or asian dish, I typically will cook them to the very, very tender stage ( not baby food). I haven't brined chicken before, so I brined my bone in chicken breast for a day (see previous post for brining). Not sure I'm totally sold on the brining poultry and roasting, because the chicken had an interesting texture that I didn't hate, but didn't love either. BTW, I always use organic, free range chicken, so that's not a factor. Began by preheating my oven to 425 on bake convection mode. I took 1/2 C panko, 1/2 C italian bread crumbs, 1 pkg of french onion soup dry mix, 8 baby yukon gold potatoes quartered, EVOO, 2 bone in chicken breasts that had been brined. I mixed the dry ingredients in a bowl and set aside. I took my potatoes and drizzled them with EVOO and then placed them in the dry mixed and coated the potatoes. I removed them and placed them on a cooling rack that I placed on a sheet pan (I covered the sheet pan with parchment paper for easy clean up). I then drizzled EVOO all over the chicken and placed the breasts in the dry mix and coated them and placed on same cooling rack with potatoes. I put all in the oven and I let them roast for about 30 minutes. After 30 mins I removed from oven and let the food rest for about 5 minutes. At this point my beans are finished steaming and I sprinkled some bacon pieces on top. That's it. I personally didn't like the onion soup mix on the chicken, it gave it a sweet flavor, but Will really like it. I thought that the it worked great on the potatoes. I love the potatoes and green beans as is, but next time the chicken will done differently. Do you have any recommendations for the chicken? Would love to hear from you.
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