1 (2 1/2 - 3 lb.) chicken, cut up
1 c. plain lowfat yogurt
1 tbsp. instant minced onion
1 tbsp. dried parsley flakes
1 tsp. salt
1 tsp. sage
1/4 tsp. tarragon
1/4 tsp. black pepper
1/4 tsp. instant minced garlic
1 tbsp. water

Bake chicken pieces on a rack in a 425 degree oven for 45 minutes. Combine yogurt with remaining ingredients. Remove chicken from pan and pour off pan drippings. Put chicken back in pan and pour yogurt mixture over it. Reduce oven temperature to 325 degrees and bake for 20 minutes or until chicken is tender.