Name: Mustard & parmesan- crumbed chicken
Prep time: 30 min
Cook time: 30 min
Yield: 4
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 -

Ingredients for - Mustard & parmesan- crumbed chicken

1. 1 tbsp Dijon mustard

2. 200g low-fat natural yogurt

3. 30g parmesan, finely grated

4. 100g soft white breadcrumbs

5. 2 tsp dried mixed herbs

6. 1 lemon, zested and juiced

7. 1½ tbsp olive oil

8. 1kg skin-on, bone-in chicken drumsticks

9. 500g baby potatoes, halved

10. 320g green beans

How to cook deliciously - Mustard & parmesan- crumbed chicken

1 . Stage

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 . Stage

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.