Mustard & parmesan- crumbed chicken
Prep
30 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners because it's genuinely simple to pull together and impresses everyone at the table. The yogurt and mustard create this tangy, creamy coating that keeps the chicken incredibly moist while the parmesan breadcrumbs get beautifully golden and crispy. I love that it comes together in just 75 minutes total, and the low fat yogurt means you're getting all that lovely flavor without unnecessary calories. Roasted alongside buttery potatoes and fresh green beans, it's the kind of meal that feels fancy but honestly requires minimal fuss. Give it a try and let me know what you think.
Ella x
Ingredients
- 1 tbspdijon mustard
- 200 glow-fat natural yogurt
- 30 gparmesan finely grated
- 100 gsoft white breadcrumbs
- 2 tspdried mixed herbs
- 11 lemon zested and juiced
- 1 tbspolive oil
- 1 kgskin-on(bone-in chicken drumsticks)
- 500 gbaby potatoes halved
- 320 ggreen beans
Detail level
Instructions
- 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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