Mom's Crispy Chicken and Potatoes

Mom’s Crispy Chicken and Potatoes

1 teaspoon dried sage or tarragon
1 teaspoon salt and pepper
1/2 cup prepared barbecue sauce
1/4 cup honey
1/4 cup prepared yellow mustard
1 egg
3 tablespoons water
1 cup corn flake crumbs
8 4 1/2-oz each skinned chicken thighs
1 1/3 pounds potatoes – (about 4 medium)

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 non-stick 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.