6 tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. oregano
1/4 tsp. basil
4 chicken thighs or breasts
2 potatoes, peeled and cut in bite size pieces
2 carrots, peeled and cut in bite size pieces

In medium bowl mix olive oil, salt, pepper, oregano, and basil. Roll chicken in mixture and let stand covered for 2 hours in refrigerator. Place in shallow baking dish, skin side down (or skin chicken first). Wipe potatoes and carrots dry and roll in remaining marinade; add more if necessary.

Put potatoes and carrots in baking dish with chicken and bake at 350 degrees for 1 hour.

MICROWAVE: Put thickest part of chicken near edge of dish; add potato and carrots in dish and cover with waxed paper and cook on high for 5 minutes. Turn chicken over and turn potatoes and carrots and sprinkle with paprika if desired. Cook on high for 5 minutes. Let stand covered with aluminum foil for 5 minutes before serving.