Serves 6

6 points per serving

OR

Serves 4

9 points per serving

2 lemons – cut in halves

½ cup chopped parsley

2 tablespoons Dijon mustard

4 cloves minced garlic

2 tsp extra virgin olive oil

1 tsp dried rosemary

¾ tsp black pepper

½ tsp salt

1 whole chicken (about 3 ½ pounds)

1 ½ pounds small red potatoes cut in quarters

Preheat oven to 375. Squeeze 3 tablespoons 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 tblspns mixture.

Place chicken in baking pan, gently slide fingers between skin and meat of chicken breasts and drumsticks to separate skin from meat. Be careful not to break the skin. Spoon remaining remaining parsley mixture between skin and meat. Place lemon halves in cavity of chicken. Bake 30 minutes.

Meanwhile, toss potatoes with reserved 2 tbspns parsley mixture until coated. Arrange potatoes around chicken, bake one hour or until juices run clear. Or to meat thermometer reaches 180 degrees. Let chicken stand 10 minutes before removing skin and slicing.