Cover a large sheet pan or jelly roll pan with aluminum foil. Spray lightly with non-stick spray, set aside.

Preheat oven to 450° F.

Peel and dice the potatoes into 3/4" cubes.

Place the potatoes in a single layer on one side of the sheet pan. Drizzle with olive oil and top with seasoned salt. Bake for 30 minutes, until potatoes are crispy.

While potatoes are baking, cube the chicken into bite-sized pieces. Set aside.

When the potatoes are cooked, remove pan from the oven. Reduce the oven temperature to 350° F.

Place the chicken pieces in a single later on the other side of the pan. Pour the barbecue sauce over the chicken and use a silicon spatula to make sure all of the chicken is covered with sauce.

Place the pan back in the oven for 25 more minutes. Check that the internal temperature of your largest piece of chicken is 165° F before removing from the oven.

Sprinkle the cheese on top of the chicken and the potatoes. Place the pan back in the oven for about 5 minutes, until the cheese is melted.

Serve with a vegetable or salad.