<http://schema.org/recipeInstructions>
" Preheat oven to 400 degrees F. In small bowl, combine pepper, sage, and 1/2 teaspoon salt. Rub chicken legs with sage mixture. Arrange chicken legs in 17- by 11 1/2-inch roasting pan. Bake chicken, uncovered, 45 to 50 minutes, basting occasionally with pan drippings, until juices run clear when chicken is pierced with a knife. Meanwhile, peel potatoes. In 3-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 30 minutes or until potatoes are fork-tender; drain. Return potatoes to saucepan. With potato masher, mash potatoes with milk, corn-oil spread, and 1/2 teaspoon salt until almost smooth; keep warm. In nonstick 12-inch skillet over medium-high heat, cook mushrooms, stirring frequently, until all liquid evaporates. Add soy sauce; cook 1 minute. Set aside. When chicken is done, remove  to large platter; keep warm. Skim and discard fat from drippings in roasting pan. In small bowl, combine flour and 1 cup water. Pour flour mixture into drippings in roasting pan; over medium heat, heat to boiling, stirring to loosen brown bits. Pour drippings mixture from roasting pan into skillet with mushrooms; over high heat, heat to boiling. Reduce heat to low; simmer 2 minutes or until gravy thickens slightly. Spoon potatoes onto platter with chicken; sprinkle potatoes with chives. Spoon mushroom gravy over chicken. Garnish with parsley. (Remove skin from chicken before eating if you like.)"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a4712/sage-roasted-chicken-mashed-potatoes-mushroom-gravy-1119/>