Crispy Chicken Dinner Recipe
- 1 lg. onion
- 1/2 c. plain yogurt
- 1/2 teaspoon curry pwdr
- Salt
- 2 c. whole wheat flake cereal, slightly crushed
- 1/4 c. minced parsley
- 4 lg. chicken legs
- 3 tbsp. salad oil
- 1 med. acorn squash (1 lb.)
- 3 med. red potatoes (1 lb.)
- Parsley sprigs for garnish
- About 1 1/4 hrs before serving: Grate sufficient onion to measure 1 Tbsp.
- ; chop remaining onion.
- In pie plate, mix grated onion, yogurt, curry pwdr, and 1/2 tsp.
- salt.
- Remove skin from chicken legs.
- Coat large roasting pan with salad oil.
- Dip chicken legs first in yogurt mix to coat rounded side only, then in cereal mix.
- Arrange chicken legs at one end of roasting pan, coating side up.
- Preheat oven to 450 degrees.
- Cut acorn squash in half; remove seeds.
- Cut squash and unpeeled potatoes into large chunks.
- At the other end of roasting pan, toss squash and potatoes with minced onion.
- Sprinkle with 3/4 tsp.
- salt.
- Bake chicken and vegetables 40-45 min till coating is crisp and browned and juices run clear, and vegetables are fork tender.
- Stir vegetables during cooking; don't turn chicken.
- Arrange chicken and vegetables on large platter; garnish with parsley.
- Serves 4.
onion, plain yogurt, curry pwdr, salt, whole wheat flake cereal, parsley, chicken legs, salad oil, acorn, red potatoes, parsley sprigs
Taken from cookeatshare.com/recipes/crispy-chicken-dinner-44822 (may not work)