Boil the potatoes for 8 minutes. Remove from the pot and let cool.

Slice the potatoes into quarters. Sprinkle some garlic powder and then set aside.

In a bowl, combine garlic, rosemary, 1 tablespoon olive oil, juice of 2 lemons, salt, and ground black pepper. Mix well.

Combine the rosemary mixture with the chicken. Make sure that the chicken is coated with the mixture equally. Marinate for 30 minutes.

Heat a frying pan and then pour-in remaining olive oil.

Pan-fry each side of the chicken for 4 to 6 minutes.

Preheat oven to 425 degrees Fahrenheit.

Arrange chicken and potatoes in an oven-proof tray.

Bake for 30 to 40 minutes.

Remove from the oven, and then serve.

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