Preheat oven to 375 degrees.

Scrub potatoes well with rough sponge under water, chop into (small) 1/2 inch cubes or 1/4 inch slices, mix in foiled, deep baking dish with 2 tbsp oregano, 2 tbsp basil, 2 tsp salt, 5 tbsp olive oil, 1 tbsp chili powder. Cover tightly with foil and bake for 1 hour or until cooked.

Mix in medium bowl 1 cup worchestershire sauce, 4 tbsp thyme, 5 tbsp garlic powder, 1 1/2 tbsp black pepper, 2 tsp salt, 2 tbsp chili powder, 1 cup chopped green onions. Season whole chicken thighs or breasts with mixture of herbs and let sit for 10 mins marinating. Then pour bottle of bbq sauce into chicken, mix to ensure good coating and lay chicken pieces on foiled and greased baking sheet so that they are close but not touching. Pour remaining bbq sauce and herbs on top.

Bake for approx 20 - 30 mins until cooked well. Then broil on HI on each side for 5 mins each to attain a nice brown colour.. WATCH CAREFULLY. They will burn easily if you do not pay attention.

Set up the colander above a pot of boiling water. Place some green beans in collander, and then some very finely sliced onion. Alternate between onions and beans sprinkling 2 pinches of salt at each addition of green beans. Cover and ssteam till onions are limp and beans are bright green and no longer frozen.

Serve with salad with chopped tomatoes and carrots.