Chicken & Potatoes
1 1/3 pounds (4 medium) potatoes
3 tablespoons water
1 cup corn flake crumbs
8 (about 4 1/2 ounces each) skinned chicken thighs
1 teaspoon dried sage or tarragon leaves
1 teaspoon each salt and pepper
*Honey-BBQ Dipping Sauce
Pre-Heat oven to 375 degrees.
Pierce potatoes with fork; micro-bake on HIGH 8 minutes.
Meanwhile, beat egg with water in shallow dish;
Place corn flake crumbs in another shallow dish.
Dip chicken pieces in egg, then crumbs to coat completely.
Place chicken in 10 1/2 X 15 1/2 inch jelly roll pan coated with
vegetable cooking spray.
Coat potatoes with cooking spray; toss with sage.
Cut potatoes into 1-inch chunks; place in pan with chicken.
Season chicken and potatoes with salt and pepper.
Bake 40 minutes until chicken juices run clear and potatoes are crisp
and golden brown.
Serve with Honey-BBQ dipping sauce
*Honey-BBQ dipping sauce:
In bowl mix 1/2 cup prepared barbecue sauce, 1/4 cup honey and 1/4 cup
National Potato Board