Winter vegetable caponata
Roast squash and turnips to give a winter veg twist to the popular Italian dish caponata. With five of your 5-a-day, it's packed with goodness
Mustard & parmesan- crumbed chicken
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp Dijon mustard
- 200g low-fat natural yogurt
- 30g parmesanfinely grated
- 100g soft white breadcrumbs
- 2 tsp dried mixed herbs
- 1 lemonzested and juiced
- 1½ tbsp olive oil
- 1kg skin-on, bone-in chicken drumsticks
- 500g baby potatoeshalved
- 320g green beans
Nutrition: Per serving
- kcal484
- fat18g
- saturates5g
- carbs37g
- sugars8g
- fibre6g
- protein40g
- salt1.3g
Method
step 1
Heat the oven to 200C/180C fan/gas 6 and line a large baking tray with baking parchment. Combine the Dijon mustard and yogurt in a bowl and season. In a second bowl, mix the parmesan, breadcrumbs, herbs and lemon zest. Drizzle over 1 tsp of the olive oil, season and toss. Dip the chicken in the yogurt mix, then the breadcrumbs and coat well. Put on the baking tray. Toss the potatoes with 2 tsp of the oil and add to the tray. Bake for 40-45 mins until the chicken is cooked.
step 2
Meanwhile, toss the green beans in the remaining oil and season. Fry over a medium-high heat for 5 mins, until browned then squeeze in a bit of lemon juice before serving.
