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Export 11 ingredients for grocery delivery
Step 1
Fill sink with lukewarm water, and submerge empty clay pot. Let the pot soak for about 15 minutes while you prep the vegetables.
Step 2
Halve the mini potatoes, slice the carrots, smash the garlic, quarter the mushrooms. Set aside.
Step 3
Remove clay pot from soaking water. Add the chicken to the pot.
Step 4
To prep the chicken - carefully slip a few pads of butter underneath the chicken’s skin. Add the seasoning to the skin, and rub in (we used a poultry rub, but any spice blend you like will do!). If you want to stuff the chicken, I’d recommend adding apple and onion to the bird.
Step 5
Once the chicken is in the pot, add the vegetables starting with the most dense. I put the potatoes and garlic on the bottom, then layer the carrots, green beans, mushrooms. Top with tomatoes.
Step 6
Cover the chicken and vegetables with the lid. Place the pot in a cool oven (not preheated) and then bake at 425 degrees Fahrenheit for cook for 90 minutes.
Step 7
Remove the top, and cook for an additional 15 minutes. Carefully remove pot from oven, and insert a meat thermometer to ensure chicken has been cooked through (chicken is done at 165 degrees Fahrenheit), and enjoy!
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