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Preheat the oven to 400°F (200°C).
Lightly grease a large 12-inch oven-safe skillet or 9 x 13-inch baking dish.
Pat the chicken dry. Season both sides with salt, pepper, paprika, garlic powder, onion powder, and Italian seasoning.
Toss the potatoes with olive oil, half the minced garlic, and ¼ cup Parmesan. Spread them evenly in the prepared pan.
Place the chicken skin-side up among the potatoes. Roast for 25 minutes.
Mix the melted butter, remaining garlic, ¼ cup Parmesan, and red pepper flakes in a small bowl.
Remove the pan from the oven. Brush the chicken with the garlic butter and stir the potatoes to coat them in the pan juices.
Return to the oven and roast for 20–25 minutes, until the potatoes are tender and the chicken reaches 165°F (74°C).
Sprinkle the remaining Parmesan over the chicken and potatoes. Broil for 2–3 minutes until golden and crisp.
Garnish with parsley and serve hot with green beans, broccoli, or a simple salad.
Store leftovers in an airtight container in the refrigerator for up to 4 days.