1 lg. potato, peeled
3-4 tbsp. Dijon style mustard or prepared mustard
1 lg. clove garlic, minced
2-3 lb. chicken hindquarter, skinned
1 1/2 tbsp. cooking oil
Pepper
Dash of parsley, rosemary and chives; optional

Shred the potato, place in a bowl of ice water for 5 minutes. In a small bowl, combine the mustard and garlic; mix well. Rinse chicken and pat dry. Brush or spread the mustard mixture evenly on the chicken. Place the chicken on a foil lined, 15 x 10 x 1 inch baking pan. Drain potato. Pat dry with paper towel. Place in bowl; add oil and toss to mix. Top each piece of chicken. Sprinkle with pepper and herbs. Bake at 425 degrees for 35-40 minutes or until chicken is no longer pink and potato shreds are golden. Serve immediately. Makes 4 servings.