My chicken and dry with paper towels. In a bowl combine 1 tbsp butter, 1 tbsp mustard, lemon zest, a little oregano, thyme, black pepper and salt. The resulting paste were coated breast of chicken, gently lifting the skin. Then return the skin to its original place.

Turn the chicken breast down and with a sharp knife or kitchen shears cut along the ridge.

Turn the chicken back breast up and strongly press the top with your hands to break the breast bone and the chicken was as flat as possible. Salt and pepper on both sides.

In a bowl, combine the lemon juice, 4 tbsp soy sauce, 2 tbsp mustard, 0.5 teaspoon garlic powder, a little oregano and thyme.

Put the chicken in the prepared marinade. You can put it in a big package or form. Leave the chicken in the refrigerator to marinate for 4-48 hours.

Preheat the oven to 200 degrees with convection. Peel the potato. New potatoes can be just to wash properly and not cleaned. Small tubers leave as is, small - cut in half, the tubers are bigger lengthwise into quarters. Put potatoes in the form. Add to it the mushrooms. I took some of my favorite oyster. You can slice the mushrooms in large pieces, but in my family all the mushroom lovers and prefer them whole. Salt, pepper, add a little oregano and thyme. Pour olive oil, especially around the edges.

Spread marinated chicken on mushrooms with potatoes.

Bake in a preheated 200 degree oven for about an hour. Be guided by your oven. If the chicken starts to brown prematurely, cover with foil. If the chicken is bigger, the time you need and will be more. Already during baking aromas soar breathtaking!