• Cooking Time:
  • Servings:
  • Preparation Time:


  • 2 medium lemons
  • 1/2 C. chopped fresh parsley
  • 2 TBSP Dijon mustard
  • 4 cloves garlic, minced
  • 2 tsp olive oil
  • 1 tsp rosemary
  • 3/4 tsp black pepper
  • 1/2 tsp salt
  • 1 whole chicken (about 3-1/2 pounds)
  • 1 1/2 lbs small red potatoes, cut in halves


  • Preheat oven to 350 degrees.
  • Squeeze 3TBSP 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 of mixture.
  • Place chicken on rack in baking pan.
  • Gently slide fingers between skin and meat and drumsticks to separate skin from meat, careful not to tear skin.
  • Spoon parsley mixture between skin and meat (secure breast skin with toothpicks, if necessary).
  • Discard any remaining mixture.
  • Place lemon halves in cavity of the chicken. Bake 30 minutes.
  • Meanwhile, toss potatoes with reserved parsley mixture until coated.
  • Arrange potatoes around chicken, bake for 1 hour, or until juices run clear.
  • Remove from oven and let stand 10 minutes before serving.


This is really yummy!!

Categories: Main Dish  Poultry 

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