Directions

1. Make the marinade by adding finely crushed garlic, olive oil, rosemary, vinegar, zest and juice of one lemon, salt and pepper to a bowl. Whisk well. Prepare the chicken by removing any excess bits of chicken skin. Place in a zip lock bag and add in all the marinade. Seal the bag and massage the chicken around in the marinade to ensure it is all coated. Place in the fridge for at least 4 hours or overnight if possible.
2. When you are read to cook, preheat the oven to 180 degrees Celsius (fan oven) and empty the chicken into a large dish. Add the potatoes (chops any large ones first so they are all roughly the same size) and give everything a stir before spreading into an even layer. Make sure the chicken is skin side up.
3. Top with slices of the other lemon and place in the oven for about 40 minutes or until the chicken is throughly cooked and golden brown on top. Halfway through, give the potatoes a little stir. If you are using a whole chicken, add the potatoes when the chicken has about 40 minutes to go so they do not get burnt.
4. Serve with a sprinkling of fresh parsley.