Heat oven to 425°F. Spray 15x10-inch pan with sides with cooking spray. Cut each potato lengthwise into eight 3/4- to 1-inch-wide wedges; place in large resealable food-storage plastic bag. Add 3/4 cup of the Italian dressing to bag; seal and shake to coat potatoes evenly and set aside bag with potatoes.
In another large resealable food-storage plastic bag, place 1 cup of the bread crumbs and the salt. Transfer potatoes to bag with bread crumbs; seal and shake to coat evenly. Arrange potatoes in single layer in pan. Reserve both bags with remaining dressing and crumbs.
Bake potatoes uncovered 10 minutes. Turn potatoes over; bake 10 minutes longer.
Meanwhile, place chicken in bag with dressing; add remaining 1/4 cup Italian dressing and shake to coat. Transfer chicken to bag with crumbs; add remaining 1/2 cup bread crumbs and shake to coat evenly.
Turn potatoes and move to one end of pan; place chicken on other end of pan. Bake uncovered 14 to 16 minutes longer or until potatoes are fork-tender and chicken is no longer pink in center. Serve with honey mustard.