Peel the potatoes and cut them into wedges. Add salt to a pot of boiling water, cook the potatoes for 10 minutes and drain in a colander. Rub the chicken breasts with Vegeta Twist for golden chicken on all sides and place in a baking pan, skin up.
Arrange cooked potatoes around the chicken. Melt the butter and pour over the chicken; pour white wine and olive oil over the potatoes.
Season with salt and pepper to taste. Add a couple of sprigs of fresh thyme, one chili pepper finely chopped and a dozen sage leaves, and bake in a moderately hot oven at 400 F/200 °C/gas mark 6 for about 50 to 60 minutes. When done, remove from the oven and rest the chicken breasts for about 10 minutes.
Slice the chicken breasts and serve with baked potatoes.
You can substitute cider for white wine to baste the chicken.