Preheat the oven to 425°F.
Boil potatoes for about 8 minutes or until slightly tender (they will continue to cook in the oven). (For softer onion, add onions to the water in the last 2 minutes, optional). Drain well.
In a large bowl, combine garlic, lemon juice, rosemary, olive oil, and salt & pepper. Toss with potatoes and remaining vegetables.
Preheat an oven-safe skillet on the stove over medium heat. Generously season chicken with salt & pepper and cook the chicken skin side down about 5 minutes or until browned. Turn chicken over and brown about 5 minutes.
Add all of the veggies including the potatoes nestling between the chicken thighs.
Roast uncovered 20-25 minutes or until the chicken reaches 165°F and the juices run clear. Do not overcook.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)