Mustard Parmesan-Crumbed Chicken
Elevate dinner with Mustard & Parmesan-Crumbed Chicken—crispy, flavorful, and oh-so-satisfying. Perfectly paired with roasted potatoes and sautéed green beans for a complete meal bursting with zest!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 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
Instructions
- Preheat oven to 200C/180C fan/gas 6. Line a baking tray with parchment paper.
- In a bowl, combine Dijon mustard and yogurt. Season with salt and pepper.
- In another bowl, mix together grated parmesan, breadcrumbs, dried herbs, lemon zest, and 1 tsp olive oil. Season with salt and pepper.
- Dip each chicken drumstick first into the yogurt mixture, then into the breadcrumb mixture, ensuring each piece is well coated. Place coated chicken on the prepared baking tray.
- Toss halved baby potatoes with 2 tsp olive oil and add them to the baking tray alongside the chicken. Roast for 40-45 minutes, or until chicken is cooked through and breadcrumbs are golden brown.
- In a skillet, heat the remaining olive oil. Add green beans, season with salt and pepper, and sauté for about 5 minutes until browned and tender-crisp.
- Squeeze fresh lemon juice over the green beans and serve immediately with the Mustard & Parmesan-Crumbed Chicken and roasted potatoes.
Nutrition
- Calories: 520
- Sugar: 6g
- Sodium: 580mg
- Fat: 23g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 150mg