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!