"i sliced the potatoes but still had to turn the oven up to 375 after 45 minutes at 300 and let it go another 20 min. i used boneless skinless chicken thighs, so the chicken didn't dry out at all. i added flour to the salt/pepper/rosemary so that the chicken would brown better and stick a little less. this created a really nice fond for the sauce. i didn't puree it, just mashed the garlic against the side of the pan once it was tender. i left out the pernod, but the fennel seeds gave it just enough of that flavor for my taste. i thought the rouille absolutely made the dish. i had no trouble getting a thick mayonnaise-y consistency in the food processor with an egg yolk that had been out of the fridge about 10 minutes. adding the rouille turns the sauce into a kind of gravy, like adding sour cream to goulash. amazing dish!!!