1. 1. Prepare your oven and baking sheet: Preheat your oven to 400 F (200 C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.

2. 2. Chop the chicken and potatoes: Cut the boneless, skinless chicken breasts into 1-inch bite-sized pieces. If using small potatoes, quarter them; if using larger potatoes, cut them into 1-inch cubes. Try to keep the pieces roughly the same size so they cook evenly.

3. 3. Combine ingredients in a large bowl: In a large mixing bowl, add the chopped chicken and potatoes. Drizzle with olive oil, then sprinkle with the ranch seasoning mix, garlic powder, onion powder, and black pepper.

4. 4. Toss to coat evenly: Use your hands or a large spoon to toss all the ingredients together until the chicken and potatoes are thoroughly coated with the oil and seasonings. Make sure every piece has a good layer of flavor.

5. 5. Arrange on the baking sheet: Spread the seasoned chicken and potatoes in a single layer on the prepared baking sheet. Ensure there’s a little space between the pieces so they can roast and brown properly, rather than steam. Overcrowding the pan can lead to soggy results.

6. 6. Roast until cooked through: Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165 F (74 C)) and the potatoes are tender and lightly browned. Halfway through cooking (around 15 minutes), give the chicken and potatoes a gentle stir or flip them to ensure even cooking and browning on all sides.

7. 7. Garnish and serve: Once done, remove from the oven. If desired, sprinkle with fresh chopped parsley for a pop of color and freshness. Serve immediately while hot.