1. 1. Preheat Your Oven and Prepare the Pan: Start by preheating your oven to 400 F (200 C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. This step is crucial for preventing sticking and making cleanup a breeze.

2. 2. Prepare the Chicken and Potatoes: Cut the boneless, skinless chicken thighs or breasts into roughly 1-inch pieces. Scrub the small red or yellow potatoes thoroughly and quarter them. Try to make the potato pieces similar in size so they cook evenly.

3. 3. Combine Ingredients in a Large Bowl: In a large mixing bowl, combine the cut chicken and potatoes. Drizzle them with the olive oil.

4. 4. Season Generously: Add the dried oregano, dried thyme, garlic powder, onion powder, paprika, salt, and black pepper to the bowl. Toss everything together thoroughly with your hands or a large spoon until the chicken and potatoes are evenly coated with the oil and seasonings. Make sure every piece gets some flavor!

5. 5. Spread on the Baking Sheet: Transfer the seasoned chicken and potatoes to the prepared baking sheet. Spread them out in a single layer, ensuring they are not overcrowded. Giving them space allows them to roast and brown properly rather than steam. If your pan is too small, use two baking sheets.

6. 6. Roast Until Cooked Through: Place the baking sheet in the preheated oven and roast for 25-30 minutes. Halfway through the cooking time (around 15 minutes), gently toss the chicken and potatoes on the pan to ensure even cooking and browning. The chicken should be cooked through (no longer pink inside), and the potatoes should be tender when pierced with a fork and slightly crispy on the outside.

7. 7. Garnish and Serve: Once cooked, remove the pan from the oven. If desired, sprinkle with fresh chopped parsley for a pop of color and freshness. Serve immediately and enjoy your comforting, easy dinner!