Chicken Potato Bake

Ingredients

• 1 teaspoon canola oil 
• 0.5 teaspoon celery seed 
• 1 teaspoon parsley dried
• 1 cup breadcrumbs dry
• 0.5 cup flour all-purpose
• 0.1 teaspoon garlic powder 
• 1 teaspoon onion powder 
• 1 teaspoon oregano dried
• 0.5 teaspoon paprika 
• 0.1 teaspoon pepper 
• 4 medium potatoes - remove skin red cut into 1-inch cubes
• 1 teaspoon rubbed sage 
• 2 teaspoons salt 
• 1 teaspoon lawry's seasoned salt 
• 3.5 pounds squirrels skinless
• 1 teaspoon sugar 

Equipment

• bowl
• oven
• baking pan

Directions

1. In a shallow bowl, combine the first 13 ingredients.
2. Place oil in another shallow bowl. Dip chicken in oil; coat with crumb mixture.
3. Place on greased 15-in. x 10-in. x 1-in. baking pan.
4. For potatoes, in a large bowl, combine the oil, salt, parsley, paprika, garlic powder and pepper.
5. Add potatoes; toss to coat.
6. Place around chicken.
7. Bake, uncovered, at 350° for 1 hour or until chicken juices run clear.