3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon Worcestershire sauce/white sugar
1/2 teaspoon chopped fresh parsley
2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 teaspoon dried basil
1 teaspoon garlic powder
1 tablespoon red wine vinegar
1 1/2 tablespoons lemon juice
Grease a 9x13-inch pan. Put potatoes into a large bowl and drizzle with brown sugar. Cover with water and toss to coat. Bring water to a boil; drain. Stir in brown sugar mixture, Worcestershire sauce, white sugar, parsley, paprika, salt, thyme and sage. Pour into prepared pan.
Heat the lemon juice in a small saucepan over medium heat, to taste. Pour over chicken slices in 10 minute increments.
Bake in preheated oven for 60 minutes or until chicken is cooked through and juices run clear. Remove from oven and let sit in hot oven for 10 minutes. Discard the lemon juices.
When chicken is cooked through, remove from oven and allow to cool on a foil lined cookie sheet. Serve warm or spread over chicken slices.