Lemon-Rosemary Roast Chicken With Potatoes

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1 (3 3/4-pound) whole roasting chicken

2 tablespoons olive oil, divided

2 teaspoons chopped fresh rosemary

1 teaspoon grated lemon rind

3/4 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

3 garlic cloves, minced

Cooking spray

3 baking potatoes, peeled and cut into 1 1/2-inch pieces (about 2 pounds)

4 lemon wedges

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