The Scoop
Enjoy a crispy chicken and tangy string bean duo ready in under an hour.
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
- Preheat the oven to 425 degrees F.
- In a medium bowl, mix the yogurt and the mustard together.
- Add the chicken to the yogurt mixture and mix to coat.
- In a large resealable plastic bag, add the panko, 1 teaspoon of the salt, and the pepper. Shake to combine.
- Add the yogurt mixture-coated chicken to the panko mixture, seal the bag, and carefully shake to coat.
- Transfer the coated chicken to a rimmed baking sheet with a rack.
- 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.
- While the chicken roasts, bring a pot of salted water to a boil.
- Add the string beans and cook until they are just tender, about 2 minutes.
- Drain the cooked beans and rinse under cold water to prevent them from continuing to cook.
- In a medium bowl, add the drained beans, the vinegar, and the remaining salt. Toss to coat.
- Serve the chicken with the string beans.
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