Preheat oven to 425 degrees F. Place chicken, breast side up, on baking sheet. Rub with 2 Tbls. oil, season generously with Lemon Pepper. Place parsley and 1 lemon half in cavity. Tie legs together with kitchen twine. Toss potatoes and 2 Tbsp oil. Drizzle with juice from remaining lemon half. Season with All-Purpose. Scatter potatoes and peppers along chicken.

Roast for 15 minutes. Reduce temperature to 375 degrees F. cook for 25 minutes. Rotate pan, toss potatoes and peppers, and cook until potatoes and chicken are gold brown and a thermometer inserted into the thickest part of the chicken’s thigh reaches 165 degrees F, about 25 minutes more. Let chicken and potatoes stand for 10 minutes.  Meanwhile make the sauce above: combine ingredients and seasonings. After 20 minutes, brush sauce on chicken and drizzle on potatoes and peppers.

Total time: 1 hour 40 minutes.