Lemon Infused Dijon Chicken and Potatoes

• 2 lemons, cut in half
• 12 cup freshly chopped parsley
• 2 tablespoons country-style dijon mustard
• 4 garlic cloves, minced
• 2 teaspoons extra virgin olive oil
• 1 teaspoon dried rosemary, crushed
• 34 teaspoon fresh ground black pepper
• 12 teaspoon salt
• 1 whole 3-3 1/2 lb chicken, rinsed and dried
• 1 12 lbs small red potatoes, scrubbed and cut into halves

1. Preheat oven to 350F Squeeze and retain juice from lemons.
2. Keep the squeezed halves of lemon.
3. Combine parsley, lemon juice, mustard, garlic, oil, rosemary, salt and pepper, mixing well.
4. Reserve 2 tbsp mixture.
5. Put chicken into baking pan on short rack.
6. Gently loosen skin on breast and legs.
7. Spoon parsley mixture between skin and meat.
8. Place lemon halves into cavity.
9. Bake 30 minutes.
10. Meanwhile, mix reserved mixture and potatoes.
11. Arrange potatoes around chicken and bake additional 50 minutes or until juices run clear.
12. Let stand 10 minutes before slicing.
13. Sprinkle any remaining juices from baking pan on chicken and potatoes.
14. Exchanges: 2 Starch, 3 Meat.

lemons, parsley, countrystyle, garlic, extra virgin olive oil, rosemary, fresh ground black pepper, salt, chicken, red potatoes

Taken from www.food.com/recipe/lemon-infused-dijon-chicken-and-potatoes-418102 (may not work)