Heat oven to 425°F. Arrange chicken and potatoes in ungreased 13x9-inch pan. In small bowl, mix rosemary, seasoned salt, garlic and oil. Brush over chicken and potatoes. Sprinkle with cheese.
Bake 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut (170°F), and potatoes are light golden brown. Sprinkle with chives.