Enjoy our mustard and parmesan-crumbed chicken for an easy midweek meal. With its crunchy, cheesy coating, it’s sure to become a new favourite
Prep:30 mins
Serves 4
1 tbsp Dijon mustard200g low-fat natural yogurt30g parmesan, finely grated100g soft white breadcrumbs2 tsp dried mixed herbs1 lemon, zested and juiced1½ tbsp olive oil1kg skin-on, bone-in chicken drumsticks500g baby potatoes, halved320g green beans
STEP 1Heat the oven to 200C/180C fan/gas 6 and line a large baking tray with baking parchment. Combine the Dijon mustard and yogurt in a bowl and season. In a second bowl, mix the parmesan, breadcrumbs, herbs and lemon zest. Drizzle over 1 tsp of the olive oil, season and toss. Dip the chicken in the yogurt mix, then the breadcrumbs and coat well. Put on the baking tray. Toss the potatoes with 2 tsp of the oil and add to the tray. Bake for 40-45 mins until the chicken is cooked.STEP 2Meanwhile, toss the green beans in the remaining oil and season. Fry over a medium-high heat for 5 mins, until browned then squeeze in a bit of lemon juice before serving.
