Cut chicken into 6 pieces and season with salt and pepper.
Chop 800g potatoes to “potato wedges” size.
Peel one bulb of garlic.
Mix 150ml olive oil with a squeezed lemon with a blender.
Place half of the potatoes in a baking dish first, followed by the chicken. Put the rest of the potatoes and the garlic between the pieces of meat. Finally, pour the olive oil – lemon juice mixture over everything. It is important to choose the size of the baking dish so that everything is close together to cook in the juices.
Bake the roast at 200°C for 45 minutes.
Then add the rosemary and olives and place in the oven for another 10 minutes.
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