Created by CBTruelly on October 7, 2012
Step 1: In bowl toss the potatoes and chicken with lemon juice, vegetable oil, rosemary, seasoning salt and pepper. Arrange potatoes in single layer in bottom of a 13- x 9-inch glass baking dish, then arrange the chicken, skin side up, over potatoes. Nestle the garlic cloves in between the chicken and potato slices. Cover and refrigerate 4 hours.
Step 2: Preheat oven to 425°F oven. Roast basting occasionally, until juices run clear when chicken is pierced and potatoes are tender, 1 to 1-1/4 hours.