Lemon and Rosemary Chicken

you can use thighs or breasts for this, thighs are juicier.
sprinkle zest of lemon and half its juice over the chicken leave for 20 mins to tenderize meat

part boil the potatoes peeled and chopped to small roast size.
place sliced onion finely chopped garlic and olive oil in large oven proof dish.
when potatoes softened add to dish coat in oil.
put this in preheated oven for 10 mins at 190.
(if using thighs theses should go in at the same time.)
after the 10 mins add the chicken breasts from the juice, also the sprigs of rosemary.
15mins later remove rosemary sprigs turn all food over in oil.
replace in oven for further 5 to 10 mins or when meat cooked through.
serve with fresh green veg and crusty bread to soak up all the juices.. enjoy