Bacon-Wrapped Chicken with Roasted Garlic Green Beans

Steps

Every amount is written into the step where you use it.

Bacon-Wrapped Chicken Breasts

1. Preheat the oven to 425°F and line a rimmed baking sheet with a wire rack. 10 min
2. Pat the 4 chicken breasts dry, then mix together 1 teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon black pepper, and ½ teaspoon kosher salt and rub the blend evenly over all sides of each breast. 5 min
3. Wrap 3 strips of thin-cut bacon tightly around each chicken breast, overlapping slightly, and tuck the ends underneath; place seam-side down on the wire rack. 6 min
4. Brush the wrapped breasts lightly with 1 tablespoon olive oil and tuck a fresh thyme sprig under the bacon on each breast, if using. 2 min
5. Roast on the middle rack at 425°F for 25–30 minutes, until the bacon is crispy and the thickest part of the chicken registers 165°F on an instant-read thermometer. 28 min
6. Rest the chicken on the rack for 5 minutes before serving so the juices redistribute. 5 min

Roasted Garlic Green Beansside

1. Trim 1¼ pounds of fresh green beans and thinly slice 5 garlic cloves. 6 min
2. Toss the green beans and sliced garlic with 2 tablespoons olive oil, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ¼ teaspoon red pepper flakes (if using) until evenly coated. 3 min
3. Spread the green beans in a single layer on a rimmed baking sheet and roast at 425°F for 18–22 minutes, tossing once halfway through, until the beans are tender with lightly charred edges and the garlic is golden. 20 min
4. Transfer the roasted green beans to a serving dish and squeeze 1 tablespoon fresh lemon juice over the top before serving. 2 min