Preheat oven to 400 degrees. Spray a 17x 12" sheet pan with non-stick cooking spray. Set aside.

To a small bowl, add the paprika, onion powder, garlic salt, cumin and pepper. Stir together with a spoon. Set aside.

Rinse and quarter the potatoes. Add to a mixing bowl. Cut the onion and toss together with the potatoes. Pour the olive oil over the potatoes and onions. Toss together with a rubber scraper to coat well. Pour the potato mixture out on to the prepared sheet pan. Sprinkle the potato mixture with 1 teaspoon of the spice mixture, reserving the rest of the spices for the chicken.

Prepare the chicken quarters by trimming off any excess skin and fat. (I recommend keeping on most of the skin to keep the chicken moist while cooking.) Pat the chicken pieces dry with paper towels, then place onto the sheet pan with the potatoes. Sprinkle the chicken pieces evenly with the remaining spice mixture.

Roast the chicken and potatoes uncovered for 45-50 minutes at 400 degrees or until the chicken reaches an internal temperature of 170 degrees.

Remove from oven and let cool 10 minutes before serving.