Start by preheating the oven to 350 degrees. Season the chicken on both sides with a garlic mesquite seasoning (we found one at the renaissance faire). In a Dutch oven, heat olive oil over medium heat, then add the chicken and brown on each side for about 2-3 minutes per side. Then put in the oven and bake for 25 minutes. When it is done, it will need to rest 5 minutes before serving.
While that is baking, wash your potatoes. I did a sweet potato for me and a russet for my husband. Then wrap each in a paper towel, and put in a nifty little microwave potato maker bag thing (like the one my grandma got me from a craft faire which I can show you if you are interested). When there is about 5 minutes left before taking the chicken out of the oven, put the bag in the microwave and cook on hi for about 7 minutes. This was perfect for the sweet potato, but he russet needed another 3 minutes.
Once all is done, serve it up with the chicken as the main dish and the potato on the side. First I sliced the potatoes down the middle, then squeezed the ends in to fluff it a bit. To dress up the sweet potato, I added a little butter and cinnamon sugar. For the baked potato, the normal butter, sour cream, and chives (or my cheaper version of green onions work great also) are a staple for me. Enjoy!