Toss cornbread mixture with onion, 1/2 cup chopped parsley, the butter, egg yolks, and cheeses. Chill stuffing thoroughly.
Raise oven temperature to 400 degrees. Combine potatoes with remaining 1/4 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon basil, 1 teaspoon chervil, 1/2 teaspoon sage and 1/2 teaspoon oregano. Toss with 1 teaspoon chervil, 1/2 teaspoon sage and 1/2 teaspoon oregano. Toss with 2 tablespoons oil. Place in oiled, deep baking dish or roasting pan with cover.
Stuff chicken. Brush with remaining 1 tablespoon oil. Set on potatoes.
Cover tightly and bake 1 hour, or until potatoes are tender. Remove potatoes and reduce heat to 350 degrees F. Continue baking chicken, uncovered, 1 hour longer, or until juices run clear when thigh joint is pierced with fork. Baste occasionally with pan juices. Remove chicken to ovenproof platter; let stand in turned-off oven about 15 minutes.
Meanwhile, reheat potatoes; arrange around chicken. Skim fat from pan drippings, add hot water if needed, and drizzle juices over chicken.
Garnish with parsley sprigs.
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