Wash and dry the chicken. Rub it with salt, black pepper and paprika, pour on the lemon juice and leave for 1 hour in the fridge.
In the meantime, prepare the potatoes - peel and chop them coarsely, season with salt, a little black pepper and the vegetable spice.
Stick the chicken in the middle of a clay pot with a raised middle, smear it with mustard using a brush. Arrange the seasoned potatoes in the clay pot, pour the white wine in the raised middle part. Melt the butter and pour it over the potatoes and chicken.
Place the clay pot in a cold oven, turn it on to high. Once the oven heats up the wine will begin to boil and spill out of the middle, washing over the potatoes and chicken.
Lower heat to 356°F (180 °C) and bake until ready. Serve with a seasonal salad and wine. Enjoy!