Ludi's Chicken

We couldn't really agree on an appropiate rating of this recipe. It was incredibly easy, it was great that chicken and potatoes could bake in one pan without being pre-cooked, it looked absolutely great - but the potatoes ended up being slightly undercooked, the chicken slightly overcooked (read: dry), and the marinade with mustard and the herbs had vanished without a trace.

Now I will admit that I might have added a bit too much white wine and that less liquid might evaporate in our tiny oven than might in a normal oven. We used only one lemon instead of two, and I'm glad that we did - lemon was the only thing we tasted faintly.

Still, I'm happy that I found this recipe as I think it has a lot of potential. Next time I would probably double up the mustard and the herbs, add a squashed/chopped garlic clove or two, bake the potatoes with a part of the marinade for half an hour or slightly more, and then add the chicken for another 1 hour 30 min to 1 hour 45 min.

Serve with a dolop of Dijonnaise (Dijon mustard mixed with mayonnaise) and a salad.