Lemon-Dijon Chicken with Potatoes

2 lemons
½ c chopped fresh parsley
2 Tbsp Dijon mustard
4 cloves garlic, minced
2 tsp EVOO
1 tsp dried rosemary
¾ tsp black pepper
½ tsp salt
1 whole chicken (about 3 ½ pounds)
1 ½ lbs small red potatoes, cut in halves

Heat oven 350°. Squeeze 3 Tbsp juice from lemons; reserve squeezed lemon halves. Combine parsley, lemon juice, mustard, garlic, oil, rosemary, pepper, and salt in a bowl; blend well. Reserve 2 Tbsp 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 skin with toothpicks) and place lemon halves in cavity of chicken. Bake 30 mins.
Meanwhile, toss potatoes with reserved parsley mixture until coated. Arrange potatoes around chicken ; bake 1 hour or until juices run clear and thermometer inserted in thickest part of thigh registers 180°. Let chicken stand 10 mins before removing skin and slicing. Sprinkle any accumulated juices from bottom of pan over chicken and potatoes.