3 boneless chicken breasts, cut into strips
20 little red potatoes, quiartered
1 dpzen garlic cloves, peeled
juice from one lemon
1 tsp garlic powder
handful fresh rosemary
1/8 tsp each salt, pepper
3/4 c olive oil

Combine juice, 1/2 c olive oil, salt, pepper, garlic powder, rosemary. Marinate the chicken strips in that mixture overnight.
Preheat oven to 350 degrees. In a baking pan, lay the strips on one half of the pan and pour the marinade on them. In a separate bowl, toss the potatoes, cloves, salt, pepper, oil, rosemary, and place in the other half of the pan.
Roast 45 minutes and then remove the chicken. Stir the potatoes in the remaining liquid and roast them until done, probably another 30 minutes. Garnish with additional rosemary, if desired.