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 for easy cleanup. This step is crucial for preventing sticking and making post-dinner tidying a breeze.

2. 2. Prepare the Chicken and Potatoes: In a large bowl, combine the cut chicken pieces and quartered potatoes. Ensure the pieces are roughly uniform in size so they cook evenly. This consistency is key to avoiding undercooked or overcooked bits.

3. 3. Add the Aromatics and Seasonings: Toss in the chopped onion with the chicken and potatoes. Drizzle everything with olive oil. Sprinkle the dried oregano, dried thyme, garlic powder, paprika, salt, and black pepper over the mixture.

4. 4. Mix Thoroughly: Use your hands or a large spoon to mix all the ingredients together until the chicken, potatoes, and onion are evenly coated with the oil and seasonings. Make sure every piece gets some flavor.

5. 5. Arrange on the Baking Sheet: Spread the seasoned chicken and potato mixture in a single layer on the prepared baking sheet. It’s important not to overcrowd the pan, as this allows the ingredients to roast and brown nicely rather than steam. If your pan is too small, use two.

6. 6. Roast to Perfection: Place the baking sheet in the preheated oven and roast for 25-30 minutes. Halfway through the cooking time (around 15 minutes), give everything a good stir or flip the pieces to ensure even browning and cooking.

7. 7. Check for Doneness: The chicken should be cooked through with no pink visible, reaching an internal temperature of 165 F (74 C), and the potatoes should be tender when pierced with a fork and nicely browned on the outside.

8. 8. 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 hot directly from the pan.