1. Preheat the oven to 375F. Spray an 8" square baking pan with non-stick cooking spray.

2. In a large bowl, combine the oil, garlic, salt, cinnamon, and pepper. Add chicken and potatoes; toss well to coat thoroughly.

3. Arrange chicken in a single layer in prepared baking pan; add vinegar, then top evenly with potatoes. Bake 40-50 minutes, until potatoes are tender, chicken is cooked thoroughly and thigh juices run clear when pierced with a fork. Serve topped with pan juices.

Lin's notes: Since we don't like dark meat, I used 2-3 whole skinned chicken breasts, cut in halves, and then cut in half again. I also peeled the potatoes, as Pat doesn't like potato skins. It turned out great! I served this with a green salad and white wine.

Each serving provides: 3/4 fat, 2 proteins, 1/2 bread.

Per serving: 199 calories; 18 gm protein; 8 gm fat; 14 gm carbohydrates; 14 mg calcium; 260 mg sodium; 50 mg cholesterol; 1 gm dietary fiber.

format by Linda Fields, Cyberealm Bbs, Watertown, Ny 12/31/95 315-786-1120