---------- Recipe via Meal-Master (tm) v8.02
  Categories: Poultry, Main dish, Side dish
       Yield: 4 servings
   1 1/3 lb (4 medium) potatoes
       1    Egg
       3 tb Water
       1 c  Corn flake crumbs
       8    Skinned chicken thighs
            - (about 4 1/2 ounces each)
       1 ts Dried sage or tarragon
       1 ts Salt
       1 ts Pepper
     1/2 c  Prepared barbecue sauce
     1/4 c  Honey
     1/4 c  Prepared yellow mustard
   Heat oven to 375 degrees.  Pierce potatoes with tines of fork;
   microwave on HIGH 8 minutes.  Meanwhile, in shallow dish beat egg
   with water; place corn flake crumbs in another shallow dish.  Dip
   chicken pieces 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 minutes until juices
   run clear when chicken is pierced and potatoes are golden brown.
   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
   Nutritional Information Per Serving:  480 calories; 12 g fat; 135 mg
   cholesterol; 1300 mg sodium; 62 g carbohydrate; 3 g fiber; 30 g
   Source: The Potato Board <recipes@potatoes.com>