Description

Crispy and flavorful mustard and parmesan crumbed chicken drumsticks baked to perfection alongside baby potatoes, served with sautéed green beans tossed in olive oil and lemon. This simple yet delicious recipe combines tangy Dijon mustard, creamy yogurt, and a crispy parmesan breadcrumb coating for a satisfying meal.

Ingredients

Scale

Chicken and Coating

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 (divided)
1kg skin-on, bone-in chicken drumsticks

Vegetables

500g baby potatoes, halved
320g green beans

Instructions

Preheat Oven and Prepare Tray: Heat the oven to 200°C (180°C fan) or gas mark 6 and line a large baking tray with baking parchment to prevent sticking and ease cleanup.
Make Mustard Yogurt Coating: In a bowl, combine 1 tablespoon of Dijon mustard with 200g low-fat natural yogurt. Season the mixture with salt and pepper to taste, then set aside to coat the chicken.
Prepare Parmesan Breadcrumb Mixture: In a separate bowl, mix together the finely grated 30g parmesan, 100g soft white breadcrumbs, 2 teaspoons dried mixed herbs, and the zest of 1 lemon. Drizzle over 1 teaspoon of olive oil, then season with salt and pepper and toss to combine.
Coat Chicken: Dip each chicken drumstick first into the mustard yogurt mixture ensuring it’s fully coated, then dredge it in the parmesan breadcrumb mix pressing gently so the coating sticks well. Place the crumbed drumsticks on the prepared baking tray.
Prepare Potatoes: Toss the halved 500g baby potatoes with 2 teaspoons of olive oil and season with salt and pepper. Scatter them around the chicken on the baking tray for roasting.
Bake Chicken and Potatoes: Place the tray in the preheated oven and bake for 40 to 45 minutes, or until the chicken is cooked through, the coating is golden and crisp, and the potatoes are tender.
Sauté Green Beans: While the chicken and potatoes bake, toss 320g green beans in the remaining olive oil and season with salt and pepper. Heat a frying pan over medium-high heat and sauté the green beans for about 5 minutes until they are browned but still crisp.
Finish and Serve: Just before serving, squeeze some fresh lemon juice over the sautéed green beans for brightness. Serve the crumbed chicken drumsticks with the roasted baby potatoes and lemony green beans.

Notes

Using skin-on, bone-in chicken drumsticks helps keep the meat juicy during baking.
Soft white breadcrumbs give a tender crumb coating; panko breadcrumbs can be used for extra crunch.
You can substitute dried mixed herbs with fresh herbs like thyme and oregano.
Ensure the chicken is fully cooked by checking juices run clear or using a meat thermometer (75°C internal temperature).
For a dairy-free option, substitute Parmesan with nutritional yeast and use a dairy-free yogurt.
To save time, prepare the mustard yogurt and breadcrumb mix the night before and store in the fridge.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: European

Keywords: mustard crumbed chicken, parmesan chicken, baked chicken drumsticks, healthy chicken recipe, easy dinner, roasted baby potatoes, sautéed green beans