Oven-Fried Chicken Normandy - cooking recipe

Ingredients

1/2 c. margarine
2 Tbsp. Dijon mustard
1 1/2 lb. Russet potatoes
4 large chicken legs and thighs
1 1/2 to 2 c. seasoned crumbs

Preparation

Melt the margarine; put 3 tablespoons of it into a dish and blend in the mustard.
Wash, cut and dry the potatoes.
Cut into wedges and coat with the remaining margarine.
Place in a large baking pan.
Place a rack over the potatoes.
Coat chicken with margarine mixture, then the crumbs, shaking off excess.
Arrange, skin side up, on the rack.
Bake at 400\u00b0 for 45 minutes or until meat of thighs is no longer pink when tested.