4 cloves garlic
1/2 c. parsley
2 tbsp. oregano
1 tbsp. sweet basil

Add 1/3 cup dry white wine and set aside. 2 potatoes, cut in 1/2" slices 8 pieces chicken 1/4 c. olive oil

In 1/4 cup olive oil place potatoes. Cook until browned (2 1/2 minutes per side). Add chicken, skin side down and carrots. Cook 5 minutes. Transfer to baking dish. Preheat oven to 425 degrees. Cook 20 minutes, then turn. 10 minutes more. Toss with wine mixture and salt & pepper to taste. Serve.