Instructions: 1. Dressing: Whisk ingredients in a serving bowl to blend. Stir in coleslaw mix and radishes. Refrigerate.

2. Place oven racks in middle and lower positions. Heat to 425F. Coat a large wire rack and a large baking sheet with nonstick spray. Set rack in a roasting pan.

3. Breading: Mix ingredients in a large zip top bag.

4. Mix yogurt, 1/2 tsp salt and 1/4 tsp pepper in a small bowl. Rub on chicken 1 piece at a time, place in bag, seal and shake to coat. Arrange on wire rack; coat chicken with nonstick spray.

5. Cut each potato in 8 wedges. Season with remaining salt and pepper and the paprika. Place in a single layer on baking sheet; coat potatoes with nonstick spray.

6. Bake chicken on middle rack, potatoes on lower rack, 30 to 25 minutes, turning potatoes once, until chicken and potatoes are cooked through and browned.

Note: Herbes de Provence, a mixture of dried herbs commonly used in the south of France, can be found in your markets spice section.

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