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Epicurious

Drumsticks and String Beans

Image may contain Food Bread Plant Vegetable Produce Green Bean and Bean
Alex Lau

Make a big batch of this crunchy oven-fried chicken on Sunday for easy packing during the week. A little grated cheese in the breadcrumbs is a welcome addition.

Recipe information

  • Yield

    1 Servings

Ingredients

½ cup plain yogurt
2 tablespoons Dijon mustard
2 chicken drumsticks
1 cup panko (Japanese breadcrumbs)
1 teaspoon kosher salt, plus more
1 teaspoon freshly ground black pepper
2 ounces trimmed string beans
1 teaspoon Champagne vinegar

Preparation

  1. Step 1

    Preheat oven to 425°. Mix yogurt and mustard in a medium bowl. Toss chicken in yogurt mixture to coat. In a large plastic bag, shake together panko, 1 tsp. salt, and pepper. Add chicken, toss until coated, and transfer to a rimmed baking sheet with a rack. Roast until chicken is golden brown and an instant-read thermometer inserted in the thickest part of the drumsticks registers 165°, 40–50 minutes. Let cool completely.

    Step 2

    Meanwhile, cook string beans in boiling salted water until bright green and just tender, about 2 minutes. Drain beans and rinse under cold water to stop the cooking. Drain, toss with vinegar, and season with salt. Pack cold chicken and string beans in separate containers.

TagsFried ChickenChicken DrumstickChickenPoultryGreen BeanBean and LegumeVegetableEasyWeeknight MealsMainRoastLunchDinnerBon Appétit
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