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Ingredients
- 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
Directions
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 6 servings | |
| Calories 313 | |
| Calories from Fat 124 | 40% |
| Total Fat 13.92g | 17% |
| Saturated Fat 3.36g | 13% |
| Trans Fat 0.05g | |
| Cholesterol 43mg | 14% |
| Sodium 108mg | 5% |
| Potassium 764mg | 22% |
| Total Carbs 35.3g | 9% |
| Dietary Fiber 4.4g | 15% |
| Sugars 4.43g | 3% |
| Protein 13.93g | 22% |
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