Preheat oven to 375 degrees. Thoroughly rinse and pat dry all produce. Slice potatoes length-wise into steak-fry sized wedges. Zest lemon, and quarter lengthwise. Stem and slice basil into thin strips (chiffonade). Stem and finely mince parsley. Roughly chop tomatoes for bruschetta. Mince garlic cloves, and divide in two. Cut baguette lengthwise in half.

Warm an oven-safe medium pan over medium-high heat. Season chicken with half the oregano (saving the rest for the sauce) and a pinch of salt and pepper. Add 1 tsp. olive oil to pan and cook chicken skin-side down for 2-3 minutes, or until golden brown. Turn and cook on other side for another 2-3 minutes. Remove chicken from pan and place on a plate.

Place pan over medium-high heat. Add 2 tsp. olive oil and potatoes to pan. Cook for 8-10 minutes, turning occasionally until potatoes are browned. Add half the garlic and cook for 30 seconds. Stir in white wine, chicken base, and ¾ cup water.

Return chicken, and any accumulated juices, skin side up to pan. Add 2 lemon wedges, and their juice, remaining oregano and place pan in oven. Bake for 15-17 minutes, or until chicken has reached a minimum internal temperature of 165 degrees.

Warm a medium pan over medium heat. Add 1 tsp. olive oil and sliced baguette cut side down and grill for 3-4 minutes, or until golden brown. Place coarsely chopped tomatoes, remaining minced garlic and basil in a mixing bowl and season with a pinch of salt and pepper. Spoon the tomato basil mixture and any juices over the toasted baguette.

Place chicken on a deep plate (this is a saucy dish!) and arrange potatoes around the chicken and pour pan sauce over both. Garnish with parsley, lemon zest, and lemon quarter. Serve bruschetta on the side.