Mustard & parmesan- crumbed chicken
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Mustard & parmesan- crumbed chicken

By Ailsa Burt

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
    Cook:45 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 484
  • fat 18g
  • saturates 5g
  • carbs 37g
  • sugars 0g
  • fibre 6g
  • protein 40g
  • salt 1.3g

Ingredients

  • 1 tbsp Dijon mustard
  • 200g low-fat natural yogurt
  • 30g parmesan, finely grated
  • 100g soft white breadcrumbs
  • 2 tsp dried mixed herbs
  • 1 lemon, zested and juiced
  • 1½ tbsp olive oil
  • 1kg skin-on, bone-in chicken drumsticks
  • 500g baby potatoes, halved
  • 320g green beans

Method

  1. Heat 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.

  2. Meanwhile, 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.

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