One 5-6 pound chicken, washed and dried 1-1/2 pounds russet potatoes, peeled and cut in half lengthwise and again in half across and each quarter cut into 3 wedges 10 garlic cloves, unpeeled 1 lemon, cut in half Kosher salt and fresh ground pepper to taste 1 teaspoon fresh rosemary, chopped 1 cup gf chicken stock, or wine
Place oven rack on second level from floor of oven. Preheat oven to 500 degrees F.
Season chicken cavity with salt and pepper and stuff with lemon halves and 4 garlic cloves.
Place chicken breast-side up, in a roasting pan large enough to hold chicken and potatoes without crowding. Put chicken in oven with legs towards rear of oven. After 10 minutes of roasting, slide a wooden spatula between chicken and pan to keep chicken from sticking. Surround chicken with potatoes. Potatoes should touch as little as possible. Toss potatoes in whatever juices may have accumulated. Sprinkle potatoes with salt and pepper.
Continue roasting for 50 minutes, turning potatoes every 15 minutes. Add remaining garlic and rosemary at last 15 minutes.
Remove chicken, potatoes and garlic to a serving platter. Season potatoes with salt and pepper.
Remove fat from pan; placing pan on stove. Add chicken stock, or wine to deglaze pan; scraping up any browned bits and reduce sauce by half.