LEMON AND ROSEMARY ROASTED CHICKEN WITH NEW POTATOES

Ingredients

• ¾ lb (340 g) small new potatoes, halved
• 3 tsp (15 ml) salt, divided
• 1 tbsp (15 ml) rosemary leaves + 2 to 3 fresh sprigs, divided
• 6 to 8 garlic cloves, 1 smashed, the rest unpeeled, divided
• 1 pinch red pepper chili flakes
• juice of 2 lemons, divided, halves reserved
• 3 tbsp (45 ml) extra-virgin olive oil, divided
• 4 chicken breasts, bone-in, skin-on, 6 to 8 oz (180 to 250 g) each