Optional, if the chicken has a strong "chickeny" smell to it, soak in vinegar for 2 minutes, rinse well with cold water, pat dry with paper towels.
Preheat your oven to 200° C (400° F). Get out a large baking pan.
Remove skin from the chicken and discard, then make cuts in chicken in order to allow for garlic sauce to seep deep inside. Rub chicken with a tablespoon or two of olive oil, a pinch of salt, and a pinch of Lebanese 7-spices. Place chicken in a large baking dish.
Place sliced potatoes on top of the chicken. and bake for 40-50 minutes or until the chicken is cooked through.
While the chicken is baking, place the garlic cloves, ½ teaspoon of salt and 2-3 tablespoons of olive oil in a blender/food processor and mix for 4-5 minutes, add the lemon juice and mix for another 4-5 minutes until you have a nice lemony-garlicky sauce. OR Traditionally the sauce is made by crushing garlic with a pestle in a mortar while slowly adding the salt and olive oil thus turning it into a paste. And finally once you start adding the lemon juice all while continuing to stir and crush with the pestle, the paste turns into a beautiful sauce with a balanced garlic and lemon flavoring.
Once the chicken has baked, take the tray out of the oven and very carefully drain any excess liquids that you see on the bottom.
Pour the garlic sauce all over it while mixing it well with the potatoes and chicken, put back in the oven and broil for another 5-10 minutes until the potatoes start to brown up.
Serve with a salad for a complete meal.