Sometimes the best thing to do is to go back to the basics. A nice little protein and veggie moment, if you will. Drumsticks and String Beans are a tasty choice when you want to cancel all the chaos surrounding mealtimes. Simple doesn’t equal bland, though, don’t worry. You’ll be munching on a crunchy drumstick that’s coated with flavorful spices and flaky panko; that’s pretty exciting. Its fresh, crispy counterpart, string beans, are drenched in a tangy champagne vinegar to make your tongue tingle a tad. Ready in under an hour, Drumsticks and String Beans are the deliciously effortless dinnertime dynamic duo you have been dreaming of!
Ingredients
- 1/2 cup plain yogurt
- 2 tablespoons Dijon mustard
- 2 chicken drumsticks
- 1 cup panko
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 2 ounces string beans, trimmed
- 1 teaspoon champagne vinegar
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –In a medium bowl, mix the yogurt and the mustard together.
Step 3 –Add the chicken to the yogurt mixture and mix to coat.
Step 4 –In a large resealable plastic bag, add the panko, 1 teaspoon of the salt, and the pepper. Shake to combine.
Step 5 –Add the yogurt mixture-coated chicken to the panko mixture, seal the bag, and carefully shake to coat.
Step 6 –Transfer the coated chicken to a rimmed baking sheet with a rack.
Step 7 –Roast until an instant thermometer inserted in the thickest part of the drumsticks read 165 degrees F and the skin is golden brown, about 40-50 minutes.
Step 8 –While the chicken roasts, bring a pot of salted water to a boil.
Step 9 –Add the string beans and cook until they are just tender, about 2 minutes.
Step 10 –Drain the cooked beans and rinse under cold water to prevent them from continuing to cook.
Step 11 –In a medium bowl, add the drained beans, the vinegar, and the remaining salt. Toss to coat.
Step 12 –Serve the chicken with the string beans.
