Drumsticks and String Beans

back to school breadcrumbs kid-friendly lunch panko chicken

Bon Appétit

1 Servings

Source

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

Method

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.