1. Season the chicken with salt, pepper, fresh rosemary and 1 tbsp olive oil.
2. Peel potatoes and par boil. Drain, brush with olive oil, rub with rosemary and wrap individually in foil and set on a baking tray.
3. Cut the only the tops off the garlic, brush with oil, sprinkle with rosemary and wrap them in foil and set them aside with the potatoes.
4. Slice the lemons, brush each with oil and set on a baking tray with the potatoes and garlic.
5. Heat stove top or charcoal grill and place the chicken pieces on the hot grill.
6. Sear each side of the chicken pieces for 8 minutes. Move to the cooler side of the grill.
7. Place the potatoes, garlic and lemon pieces on the cooler side of the grill. Remove the lemon once seared and set aside.
8. Close the grill and continue cooking until the potatoes and garlic are cooked through and the internal temperature of the chicken registers 160°F.
9. Squeeze lemon juice over chicken and garlic just before serving.
