Preheat the oven to 375 degrees.

From two lemons, zest and then squeeze the juice. Cut the remaining 2 lemons into thin slices.

In a small bowl, combine the lemon zest, lemon juice, melted butter, honey, garlic, chopped rosemary and salt and pepper. Mix well.

In a very large bowl, combine the chicken thighs (make sure and keep the skin on), with potatoes and the lemon slices. Pour the butter mixture over the chicken and gently mix together to coat the chicken.

On a large  baking sheet, line with foil. Add the chicken and slices of lemon, laying out in a single layer. [You can also use a roasting pan.]

Bake for one hour until the potatoes are tender and chicken is cooked to 165 F. The skin will be nice and brown. If the skin is browning more than you want, you can cover with a loose piece of foil, to prevent further browning.

Remove from the oven; sprinkle with finely chopped parsley and serve!