Lemon Infused Dijon Chicken and Potatoes

Adapted recipe from booklet for diabetics. Lovely tasting (and looking!). When I roast a whole chicken with herbs under the skin, I always trim away all excess skin leaving just the breast and drumstick skin. I use toothpicks to keep skin from shrinking too much.

• Ready In: 1 hr 45 mins
• Serves: 6-8
• Yields: 1 chicken

Ingredients

• 2  lemons, cut in half
• 1⁄2 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
• 3⁄4 teaspoon fresh ground black pepper
• 1⁄2 teaspoon salt
• 1  whole 3-3 1/2 lb chicken, rinsed and dried
• 1 1⁄2 lbs small red potatoes, scrubbed and cut into halves

Directions

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