1. Preheat your oven to 400 F (200 C). Grab a large, oven-safe skillet (cast iron works wonderfully) or a baking sheet. No need to grease it, as the olive oil will prevent sticking.

2. Wash and quarter your small potatoes. In a large bowl, toss the potato quarters with 1 tablespoon of olive oil, half of the Italian seasoning, garlic powder, onion powder, salt, and pepper. Make sure they are evenly coated.

3. Spread the seasoned potatoes in a single layer on your skillet or baking sheet. Place them in the preheated oven and roast for 15 minutes. This head start helps the potatoes become tender.

4. While the potatoes are roasting, cut your chicken breasts or thighs into 1-inch pieces. In the same bowl you used for the potatoes, toss the chicken pieces with the remaining 1 tablespoon of olive oil, the rest of the Italian seasoning, salt, and pepper.

5. After the potatoes have roasted for 15 minutes, carefully remove the skillet from the oven. Add the seasoned chicken pieces to the skillet, arranging them in a single layer among the partially cooked potatoes.

6. Return the skillet to the oven and continue to roast for another 10-15 minutes, or until the chicken is cooked through (no longer pink inside) and the potatoes are tender and golden brown. The internal temperature of the chicken should reach 165 F (74 C).

7. Once cooked, remove the skillet from the oven. Sprinkle the grated Parmesan cheese evenly over the hot chicken and potatoes. The residual heat will melt it beautifully. Garnish with fresh chopped parsley, if desired, and serve immediately.