Baked rosemary chicken with potatoes

Preheat oven to 450F.

1 chicken, quartered
Juice of 1 lemon
Juice of 1 orange
8 red bliss potatoes, cut into quarters
4 Tbsp olive oil

1 sprig fresh rosemary
4 cloves garlic, chopped
salt and pepper to taste
parsley, chopped

Brush large baking pan with a little olive oil and arrange chicken pieces skin side up.  Tuck potato wedges between the chicken quarters.
Sprinkle all with the lemon and orange juice, oil, rosemary, garlic, and salt and pepper. 

Bake for 45 minutes, then baste with the juices.  Bake another 15 to 30 minutes, until the chicken is nicely browned and the potatoes are tender.

Sprinkle with freshly chopped parsley. Serve with a green vegetable on the side.