1 lg. onion
1/2 c. plain yogurt
1/2 tsp. curry powder
Salt
2 c. whole wheat flake cereal, slightly crushed
1/4 c. chopped 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

About 1 1/4 hours before serving: Grate enough onion to measure 1 tablespoon; chop remaining onion. In pie plate, mix grated onion, yogurt, curry powder, and 1/2 teaspoon salt. Remove skin from chicken legs. Coat large roasting pan with salad oil. Dip chicken legs first in yogurt mixture to coat rounded side only, then in cereal mixture. 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 chopped onion. Sprinkle with 3/4 teaspoon salt. Bake chicken and vegetables 40-45 minutes until coating is crisp and browned and juices run clear, and vegetables are fork tender. Stir vegetables during cooking; do not turn chicken. Arrange chicken and vegetables on large platter; garnish with parsley. Serves 4.