Parmesan-Coated Drumsticks

Charmaine Lu -
  • 1 tbsp Dijon mustard
  • 200g yoghurt
  • 30g grated parmesan
  • 100g soft white breadcrumbs
  • 2 tsp Italian dried herbs
  • 1 lemon, zest and juice
  • 1.5 tbsp olive oil
  • 1kg chicken drumsticks
  • 500g baby potatoes, halved
  • 300g green beans, cooked to serve
  • Preheat the oven to 200C and line a baking tray with parchment. Combine the yoghurt and mustard in a bowl with some seasoning, and in a second bowl mix the parmesan, breadcrumbs, lemon zest and herb mix, along with 1 tsp of olive oil.
  • Dip the drumsticks into the yoghurt mix then coat in the breadcrumbs. Pop on a baking tray, toss the potatoes with 2 tsp of oil and seasoning and add to the tray alongside the drumsticks. Bake for 45 mins. Serve hot with green beans and your favourite sauces.
45 mins
4 serving