Squeeze 3 tablespoons juice from lemons; reserve squeezed lemon halves. Combine the lemon juice, parsley, mustard, garlic, oil, rosemary, pepper and salt in a small bowl; blend well.
Toss the potatoes with 2 tablespoons of the parsley mixture in a large bowl. Reserve. Gently slide fingers between the skin and meat of the chicken to loosen skin. Spoon parsley mixture between skin and meat. Secure breast skin with toothpicks if necessary. Place lemon halves in the cavity of chicken. Place chicken in a rack on a roasting tray.
Roast chicken in preheated oven for 30 minutes. Arrange potatoes around the chicken; bake until chicken juices run clear; about 1 additional hour. Allow chicken to rest for 10 minutes before serving.
Used different ingredients.
I placed sprigs of rosemary under the skin with the garlic, parsley and lemon juice and used green peppercorn dijon mustard / This was extremely delicious and moist, thanks for the recipe GOMERSGIRL5. - 18 Sep 2010