Divide the cut up chicken among 2 gallon size re-sealable bags.

To each bag, add 4 cloves garlic, 1 tablespoon minced rosemary, 1-1/2 teaspoons kosher salt, 1/2 teaspoon coarse black pepper, 1 tablespoon olive oil and 1 tablespoon honey.

Lastly, pour 1 cup buttermilk into each bag. Press or squeeze out as much air as possible and massage the buttermilk mixture into the chicken. Add the bag into a second gallon size bag (just to avoid any leaks) and place flat into a pan.

Refrigerate for 48 hours, squeezeing and massaging the chicken through the bag every 8 hours or at least twice a day.

Use tongs to remove the chicken from the bags and place on a wire rack set over a rimmed sheet pan to drain.

Spray a large, deep-sided roasting pan with olive oil (I like to use a half sheet cake pan - but a sheet pan should work too). Arrange the chicken pieces in the pan and scatter the potates around each piece..

In a small saucepan, melt the butter with the olive oil and pour over top of the chicken and potatoes.

Roast on the middle rack of your oven for 45 minutes.

Remove the pan from the oven and baste the chicken with the drippings in the pan. Reduce the oven temperature to 350° and rotate the pan before sliding the pan back into the oven to bake for 15 to 20 minutes.

Transfer the chicken and potatoes to a platter and cover losely with foil to keep warm.

Squeeze the lemon into the pan juices and pour overtop of the roasted chicken and potatoes. Sprinkle with parsley and serve.