3 tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. oregano
1/4 tsp. basil
4 lg. chicken thighs
1 c. fine bread crumbs
2 med. potatoes, peeled & quartered
Paprika

In medium bowl, mix olive oil, salt, pepper, oregano, and basil. Roll chicken thighs in mixture; let stand, covered, 2 hours in refrigerator. Hold one piece at a time over bowl to drain excess marinade. Set marinade aside; roll chicken in bread crumbs. Place in shallow 9 inch micro-proof baking dish, skin side down, with thickest portion near edge of dish. Cut ends off potatoes to make quarters even; wipe dry. Roll in remaining marinade, adding more oil if necessary. Place in dish with chicken. Cover with waxed paper; cook on High (maximum power) 5 minutes. Turn chicken, skin side up; turn potatoes over. Sprinkle with paprika. Cook on High (maximum power) 5 minutes. Let stand, covered with aluminum foil 5 minutes before serving. Makes 4 servings.