Myrtle Nelson'S Chicken Potato Bake - cooking recipe

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

Preparation

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