1/4 c. olive oil
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. oregano
1/4 tsp. basil
4 chicken thighs (1/4 lb. each)
3/4 c. bread crumbs
1/2 tsp. paprika
4 med. potatoes, peeled and cut into quarters

Combine oil, salt, pepper, oregano and basil in shallow dish. Add chicken, rolling to coat all sides. Cover and refrigerate 2 hours.

Place baking rack in micro-convection oven. Preheat to 400 degrees.

Mix bread crumbs and paprika on plate. Remove chicken 1 piece at a time from marinade; drain. Then roll in crumb mixture to coat. Set aside remaining crumb mixture and marinade.

Arrange chicken skin side down in 9 inch round or 10 inch square microproof and heatproof casserole, with thickest portions toward outside of dish.

Cut ends from potatoes to make quarters even; wipe dry. Roll potatoes in remaining marinade to coat, adding more oil to marinade if necessary. Arrange potatoes around chicken.

At preheat signal, place dish on rack. Cook (combo cook) for 10 minutes. Turn chicken and potatoes over. Sprinkle with remaining crumb mixture. Cook another 15 minutes or until tender.