Everyone's favorite combination of potatoes and mushrooms in a slightly different version. Tender chicken marinated in lemon juice with herbs, accompanied by fragrant potatoes and mushrooms. Neither reduce nor add - a win-win option to please your loved ones.
Wash chicken and dry it with paper towels.
In a bowl combine 1 tablespoon butter, 1 tablespoon mustard, lemon zest, a little oregano, thyme, black pepper and ground salt.
The resulting paste is coated chicken breast, gently lifting the skin. Then return the skin to its original place.
Turn the chicken breast down and cut with a sharp knife or kitchen scissors along the ridge.
Turn the chicken back breast up and press hard on top of the palms to break the breast bone and the chicken has become as flat as possible.
Salt and pepper on both sides.
In a bowl combine lemon juice, 4 tablespoons soy sauce, 2 tablespoons mustard, 0.5 teaspoon garlic powder, a little oregano and thyme.
Place the chicken in the prepared marinade. You can put it in a large bag or in a mold. Leave the chicken in the refrigerator for marinating for 4-48 hours.
Preheat the oven to 200 degrees with convection.
Peel the potatoes. Young potatoes can be just a good wash and not clean. Small tubers leave, as is, small-cut in half, more tubers-along on the quarter.
Spread the potatoes in the form.Add mushrooms to it. I took one of my favorites - oyster mushrooms. You can cut mushrooms into large pieces, but in my family all mushroom lovers and prefer them whole.
Salt, pepper, add some oregano and thyme. Top pour olive oil, especially at the edges.
Spread the marinated chicken on mushrooms and potatoes.
Bake in a preheated 200 degree oven for about an hour. Focus on your oven. If the chicken starts to glow prematurely, cover with foil. If the chicken is bigger, it will take more time.