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Fill sink with lukewarm water, and submerge empty clay pot. Let the pot soak for about 15 minutes while you prep the vegetables.
Halve the mini potatoes, slice the carrots, smash the garlic, quarter the mushrooms. Set aside.
Remove clay pot from soaking water. Add the chicken to the pot.
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.
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.
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.
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!