Herbs: strip the leaves from the rosemary & thyme; pull the stems off the sage. Rough chop into teeny pieces.

Put your chicken in a big giant bowl. You'll need room to mix it all up! PS ... You're about to get messy. Accept it.

Dump your herbs in, reserving a couple tablespoons to the side. Add appx 3 tbsp of olive oil.

Now dig your hands in there & MIX! I added about 2 tsp each fresh ground black pepper & sea salt. Add them before you dig in. It's decidedly un-fun to clean chicken gunk off your grinder. (I've heard)

Lay your beautifully herbed chicken pieces out on a baking sheet. I put down foil to make cleanup a little easier. If you prefer hard labor cleanup, by all means skip that part.

Cut potatoes into small wedges - think steak fries. The bigger the pieces, the longer the cooking time! Toss in a large bowl with 1 tbsp olive oil & the herbs you reserved. Of course, salt/pepper too.

In another bowl, combine 1c finely shredded extra sharp cheddar with 1 c cornmeal. Toss potatoes, about a handful at a time, to coat. I "press" them into the mix to make it really stick.

Spread on another baking sheet in a single layer. Sprinkle any remaining mix over the top. Do not drool into the potatoes.

See how pretty? Crispy cheesy outsides, tender delicious insides.

Although it didn't come through very well in this photo, this is nicely browned, HEAVENLY smelling chicken. Well, obviously the scent didn't come through. Obviously. Eat up!