1 chicken thigh
1 small baking potato
1 slice from a large onion
1/4 cup crushed corn flake crumbs (or crushed Rice Krispies)
1 teaspoon season-all salt (or to taste)
2 tablespoons butter or margarine, melted
Butter-flavored cooking spray
Preheat countertop toaster oven to 350F. If using a full-sized oven, preheat to 375F. (I noticed a significant difference in my electric bill when I started using a toaster oven instead of the big oven.)
Spray a small baking dish with cooking spray. Cut potato into bite-sized pieces and place in baking dish. Cut the onion slice into quarters and scatter the pieces over the potatoes.
On a plate, combine the season-all salt and corn flake crumbs. Dip the chicken thigh into the melted butter and roll in the corn flake crumbs. Scatter the leftover corn flake crumbs on top of the potato and onions, then place the chicken thigh right on top of the potatoes/onions. Drizzle any leftover melted butter over the top of the chicken.
Bake for 45 minutes or until chicken is thoroughly cooked and potatoes are tender.
LOW-CALORIE VERSION: Use a "healthy" margarine such as Smart Balance instead of the butter and a boneless, skinless chicken breast rather than the thigh. Keep in mind that if you use the boneless breast, it will cook faster than the potatoes. I've gotten around that by removing the chicken breast after 30 minutes and then broiling the potatoes under high heat until they are thoroughly cooked. This leaves the potatoes nice and crunchy (as opposed to soft and tender in the original recipe). Either way, it's delish!