1 lg. onion
1/2 c. plain low fat yogurt
1/2 tsp. curry
2 c. wheat flake cereal, slightly crushed
Acorn squash
New potatoes
4 chicken legs with thighs attached

Grease roasting pan. Grate 1 tablespoon of onion. Mix yogurt, grated onion, curry, 1/2 teaspoon salt. Skin chicken legs and dip rounded side in yogurt mix and then dip into crushed flakes.

Place chicken (coating side up) at one end of pan. Chop remaining onion; cut peeled acorn squash and unpeeled potatoes into chunks. Place vegetables at other end of pan and spray everything with oil.

Bake in a preheated 375°F oven until a temperature of 165°F is reached or until chicken is browned and juices no longer run pink. Cover tightly with foil and let sit for 10 minutes before serving.