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1
Whisk together oil, mustard, vinegar, and herbs.
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2
Season to taste with a bit of salt & pepper and a large pinch or two of brown sugar.
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3
Cut lemon in half, zest that half and reserve; juice the same lemon half and add juice to marinade.
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4
Place chicken in a non-metal dish and pour marinade on top to coat.
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5
Cut the other whole lemon into halves and add three lemon halves to the chicken, marinate for several hours in the fridge, or overnight.
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6
Preheat oven to 200u00b0C (400u00b0F).
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7
Cut a thin slice of of the top of each garlic head, exposing the cloves.
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8
Drain marinade into a large roasting pan (big enough to also hold chicken later on) and add potatoes and garlic heads, tossing to coat then making sure the garlic heads are sitting upright again- roast for 20-30 minutes.
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9
Set chicken chicken on top, scraping in any remaining bits of rosemary, lemons, etc.
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10
Using tongs, toss to mix with veggies, then make sure chicken is skin side up (and garlic heads are upright again).
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11
Season well with salt & pepper (be generous), to taste.
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12
Roast for another 45-60 minutes or until potatoes are cooked and chicken is golden and crisp, fully cooked through, and juices ruin clear, garlic is mushy.
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13
Combine the reserved lemon zest and parsley and sprinkle over the chicken.
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14
Serve immediately, telling guests to squeeze out the garlic and then spread with a knife onto the chicken pieces and potatoes as desired.
