Instructions: Preheat oven 350 degrees. Squeeze 3 tablespoons juice from lemons; reserve squeezed lemon halves. Combine parsley, lemon juice, mustard, garlic, oil, rosemary, pepper and salt in small bowl; blend well. Reserve 2 tablespoons mixture.

Place chicken on rack in baking pan; gently slide fingers between skin and meat of chicken breasts and drumsticks to separate skin from the meat, being careful not to tear skin. Spoon remaining parsley mixture between skin and meat (secure breast skin with wooden picks, if necessary) and place lemon halves in cavity of chicken. Bake 30 minutes.

Meanwhile, toss potatoes with reserved parsley mixture until coated. Arrange potatoes around chicken; bake 1 hour or until juices in chicken run clear and thermometer inserted in thickest part of thigh registers 180 degrees. Let chicken stand 10 minutes before removing skin and slicing. Sprinkle any accumulated parsley mixture over chicken and potatoes.

This recipe yields 6 servings.

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