Pat chicken dry. Cut potatoes into even chunks. Mince garlic and chop rosemary.​

Melt butter in large skillet over medium-high heat. Add garlic, sauté 1 minute until fragrant. Add chicken skin-side down, season with salt, pepper, half the rosemary. Cook 6-8 minutes until golden. Flip, cook 6-8 minutes more.​

Nestle potatoes around chicken. Season with salt, pepper, remaining rosemary. Cover, cook 15-20 minutes until potatoes are fork-tender and chicken reaches 165°F.​

Uncover last 5 minutes for crisp skin. Garnish with rosemary sprigs. Spoon pan juices over chicken and potatoes.​