Myrtle Nelson'S Chicken Potato Bake

• 1 cup dry breadcrumbs
• 1/2 cup all-purpose flour
• 2 teaspoons salt
• 2 teaspoons paprika
• 1 teaspoon seasoning salt
• 1 teaspoon sugar
• 1 teaspoon onion powder
• 1 teaspoon rubbed sage
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/2 teaspoon celery seed
• 1/2 teaspoon dried parsley flakes
• 1/4 teaspoon garlic powder
• 3 1/2 - 4 lbs skinless chicken pieces
• 3 tablespoons vegetable oil
• Potatoes
• 1 teaspoon vegetable oil
• 1 teaspoon seasoning salt
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon paprika
• 1/8 teaspoon garlic powder
• 1/8 teaspoon pepper
• 4 medium red potatoes, cut into 1 inch cubes

1. In a shallow bowl, combine the first 13 ingredients.
2. Dip chicken in oil; coat with crumb mixture.
3. Place in a greased 15x10 inch baking pan.
4. For potatoes, combine oil, salt, parsley, paprika, garlic powder, and pepper in a bowl.
5. Add potatoes; stir until coated.
6. Place around chicken.
7. Bake, uncovered, at 350 degrees for 1 hour or until potatoes are tender and chicken juices run clear.

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Taken from www.food.com/recipe/myrtle-nelsons-chicken-potato-bake-41709 (may not work)