Myrtle Nelson's Chicken Potato Bake

Got this from a magazine and it is one of my family's favs.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 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

Directions

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.