Print
Email
Add a photoServings: 4
Ingredients
- 1Â 1/3 lb (4 medium) potatoes
- 1 x Egg
- 3 Tbsp. Water
- 1 c. Corn flake crumbs
- 8 x Skinned chicken thighs (about 4 1/2 ounces each)
- 1 tsp Dry sage or possibly tarragon
- 1 tsp Salt
- 1 tsp Pepper
- 1/2 c. Prepared barbecue sauce
- 1/4 c. Honey
- 1/4 c. Prepared yellow mustard
Directions
- Heat oven to 375 degrees. Pierce potatoes with tines of fork; microwave on HIGH 8 min. Meanwhile, in shallow dish beat egg with water; place corn flake crumbs in another shallow dish. Dip chicken pcs into egg, then crumbs to coat completely. Coat rimmed baking sheet with vegetable cooking spray; place chicken on sheet. Cut potatoes into 1-inch chunks; place on sheet with chicken. Coat potatoes with cooking spray; sprinkle with sage.
- Season chicken and potatoes with salt and pepper. Bake about 40 min till juices run clear when chicken is pierced and potatoes are golden. Meanwhile, to make sauce: In bowl mix barbecue sauce, honey and yellow mustard. Serve chicken and potatoes with sauce for dipping.
- NOTE: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven.
- Menu: Corn on the Cob, Rolls, Apple Crisp
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 4 servings | |
| Calories 355 | |
| Calories from Fat 140 | 39% |
| Total Fat 15.59g | 19% |
| Saturated Fat 4.35g | 17% |
| Trans Fat 0.2g | |
| Cholesterol 122mg | 41% |
| Sodium 1260mg | 53% |
| Potassium 302mg | 9% |
| Total Carbs 36.22g | 10% |
| Dietary Fiber 1.3g | 4% |
| Sugars 26.22g | 17% |
| Protein 18.23g | 29% |
