Preheat oven to 350°F

Squeeze 3 tbsp of juice from lemons; reserve squeezed lemon halves.

Combine parsley, lemon juice, mustard, garlic, oil, rosemary, pepper and salt in a bowl; reserve 2 tbsps mixture

Place chicken on baking rack in baking pan and gently slide fingers between skin and meat of breasts and drumsticks to separate skin from meat.

Spoon parsley mixture between skin and meat.

Place lemon halves in cavity of chicken.

Bake 30 minutes.

Meanwhile, toss potatoes with reserved parsley mixture until coated.

Arrange potatoes around chicken and bake 1 hour or until juices in chicken run clear.

Remove from oven and let stand 10 minutes.

Remove skin and slice and serve.