Preheat your oven to 220 C.

For the garlic, cut off each end of the cloves, lay the side of knife on a clove and smack that with the heal of your hand. Don't try to crush the clove, just smash it a bit, this does 2 purposes for you. 1, the skin is lifted and is easily removed, and 2, smashing yet leaving the clove intact releases the oil for flavor in your recipe. Place the prepared cloves in a small bowl.

Take your lemon and zest it, then squeeze out the juice, you want 2 tablespoons of juice, no seeds. Place the zest and juice in the bowl with the garlic.

Into the same bowl, add the olive oil and salt and pepper to taste and mix together. Add the cubed potatoes and thighs to a large bowl, and drizzle in the mixture from the small bowl, use your hands to toss and coat the chicken and potatoes. Take the thighs out and set aside. Pour the potatoes, into a baking dish, lightly sprinkle some dry rosemary on the potatoes. Place the thighs skin side up on top of the potatoes, and pour any remaining liquid from the large bowl over the chicken. Sprinkle each piece of chicken with rosemary to your liking.

Place in the oven for 40 minutes or until the chicken is golden brown and cooked through. Serve.