Lemon Greek Chicken from Teri Turner of No Crumbs Left

Ingredients

• ½ cup fresh lemon juice
• ½ cup extra-virgin olive oil
• 2 ½ tablespoons red wine vinegar
• 1 garlic clove (pressed)
• 1 teaspoon dried oregano
• ¾ teaspoon kosher salt
• ½ teaspoon Dijon mustard (check label for compliance if you’re doing Whole30)
• ¼ teaspoon freshly ground black pepper
• 1 4-pound whole chicken, cut in half
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 ½ teaspoons extra-virgin olive oil
• 4 Yukon Gold potatoes (sliced into 1/4-inch-thick rounds)
• 1 lemon (sliced into 1/4-inch-thick rounds)
• Chopped fresh parsley (for garnish)