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Categories:
onion plain yogurt curry powder whole wheat flakes cereal parsley salt chicken legs salad oil acorn squash red potatoes parsley springs
Viewed: 16 - Published at: 7 years agoIngredients
- 1 large onion
- 1/2 c. plain yogurt
- 1/2 tsp. curry powder
- 2 c. whole wheat flakes cereal, slightly crushed
- 1/4 c. chopped parsley
- 1 tsp. salt
- 4 large chicken legs
- 3 tsp. salad oil
- 1 medium acorn squash
- 3 medium red potatoes
- parsley springs for garnish
Method
- Grate 1 tablespoon
- of onion, then chop remaining onion in pie plate.
- Mix
- grated onion, yogurt, curry powder and 1/2 teaspoon of salt on wax
- paper.
- Mix cereal and chopped parsley.
- Remove skin from
- chicken legs.
- Coat large roasting pan with oil.
- Dip chicken
- first
- in yogurt mix and coat rounded side only. Then cereal
- mix.
- Arrange
- chicken
- at one end of pan. Coating side up.
- Preheat
- oven 450°.
- Cut
- squash
- and remove seeds.
- Cut potatoes in large chunks with chopped onion at
- other
- end of pan.
- Place
- squash,
- potatoes,
- onion
- and sprinkle with salt. Bake
- 40
- to
- 45 minutes until coating is crisp and brown. Stir vegetables during cooking. Do not turn chicken.
