Drumsticks and String Beans
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.
Ingredients
Servings: 1
- 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
- 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.
- 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.