• Preheat oven to 400 degrees. Lightly spray a large sheet pan with non-stick cooking spray. Set prepared pan aside.

Spice Mixture:

• In a small bowl, add the spices; paprika, garlic salt, onion powder, parsley, and ground pepper. Mix together. Evenly divide the spice mixture (about 1 tablespoon) into two separate portions. One portion will be for the potatoes and the other will be reserved for the chicken.

For the potatoes:

• To a mixing bowl, add the cut potatoes, 2 tablespoons of the grated parmesan cheese, 1 tablespoon of olive oil, 1 tablespoon minced garlic and 1 tablespoon of the spice mixture (making sure to reserve the remaining spices for the chicken.) Using a rubber scraper, mix the potatoes to evenly coat the potatoes.
• Pour the potato mixture on the prepared sheet pan. Keep the potatoes on one side of the pan, reserving space for the chicken to go on later. Roast the potatoes at 400 degrees for 15 minutes. (The potatoes need extra time to cook, so they go into the oven first.)

For the chicken:

• While the potatoes pre-cook, mix together the chicken. To a mixing bowl, add the cut chicken pieces. To the chicken, add the remaining 1 tablespoon of olive oil, 2 tablespoons of parmesan cheese, 1 tablespoon of garlic and remaining tablespoon of the spice mixture. Stir together with a rubber scraper to coat the chicken evenly.
• Once the potatoes have cooked for 15 minutes, remove the pan from the oven and add the coated chicken pieces to the other side of the pan. Return the pan to the oven and cook the potatoes and chicken for 20 minutes.
• Once done baking, remove from oven and let cool for 5-10 minutes before serving.