Pretzel Crusted Chicken


1 cup low-fat vanilla-flavored yogurt
1-1/2 teaspons dry mustard
1-1/2 teaspoon onion powder
1-1/2 teaspoon garlic powder
1 chicken, about 3 pounds, cut into 8 pieces
1 cup finely ground thin, salted pretzels

In large bowl, combine yogurt, mustard, onion powder and garlic powder. Add chicken pieces; turn to coat. Cover bowl and refrigerate 15 minutes. Meanwhile, preheat oven to 400o. Place ground pretzels in shallow bowl. Remove chicken from marinade; add to pretzels, in batches, and turn pieces until coated. Arrange chicken until coated. Arrange chicken skin side up in large roasting pan. Roast until chicken is no longer pink near bone, basting with pan drippings every 15 minutes, about 40 minutes. Yield: 4 servings