1 cut up chicken (about 2 3/4 lb.), skin and remove visible fat
1 1/2 c. seasoned bread crumbs
1/2 tsp. salt
1 tbsp. each, paprika, onion powder, garlic powder and mixed spices
1 c. plain low fat yogurt
1 tsp. salt
3/4 tsp. pepper (black or white)
Non-stick spray
3 large baking potatoes, scrubbed
1/4 tsp. paprika

Place oven racks in middle and lower position. Heat to 425°F. Coat a large wire rack and a large baking sheet with nonstick spray, set rack in a roasting pan. To make breading, mix first set of dry ingredients in large zip lock bag. Mix yogurt, 1/2 tsp. salt and 1/4 tsp. pepper in a small bowl. Rub on chicken 1 piece at a time, place in bag, seal and shake to coat. Arrange on wire rack; coat chicken with nonstick spray. Cut each potato in 8 wedges. Season with remaining salt, pepper and paprika. Place in a single layer on baking sheet; coat potato with non-stick spray.

Bake chicken on middle rack, potatoes on lower rack, 30 - 35 minutes turning potatoes once, until chicken and potatoes are cooked through and browned.

Serves 4-6.