Chicken Marguerite

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

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

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.