Preheat oven 425°F.
In a roasting pan, combine the chicken, potatoes, garlic and rosemary. Drizzle liberally with EVOO and season with some salt and pepper. Toss the chicken pieces to coat them thoroughly then place them in an even layer on the bottom of the roasting pan.
Transfer to the oven and roast for 30-40 minutes or until the chicken is cooked through and the juices run clear. Remove from the oven and immediately drizzle with a little hot pepper juice and top with a couple of the yellow hot pepper rings.