Orange rosemary chicken and roast potatoes

Before the Fourth of July (holiday here! bbq and explosions!!), we had this dish, but I never got around to posting it. It was delicious. The only difference is that we should've maybe reduced the orange juice / sauce so it was more like a sauce and less like a liquid. We added roast potatoes as a side dish, Tony just cut up some small potatoes and coated them lightly with flour and pepper and added them to the oven.

Ingredients (recipe halved, was originally to serve 6, we made 3 serves)
3 skinless, bone-in chicken breast halves, each 8 ounces
2 garlic cloves, minced
1 1/2 teaspoons extra-virgin olive oil
3 teaspoons fresh rosemary or 1 teaspoon dried rosemary, minced
1/8 teaspoon freshly ground black pepper
1/3 cup orange juice

Preheat oven to 450 F. Rub each piece of chicken with garlic and oil, then sprinkle with rosemary and pepper. Place the chicken pieces in the baking dish and pour the orange juice over the chicken. Cover and bake for 30 minutes. Using tongs, turn the chicken and return to the oven until browned (don't recover), about 10 to 15 minutes longer. Baste the chicken with the orange juice from the pan as needed to prevent it from drying out. Transfer the chicken to individual serving plates. Spoon orange juice from the pan over the top of the chicken and serve immediately.