Preheat oven 450F/232C degrees

Make the Spice Mix

• Add spice mix ingredients(except the oil) into a nut grinder. Grind into a powder.
  3 dried porcini mushrooms, 1 teaspoon black peppercorns, 1 teaspoon cumin seeds, 1 teaspoon red pepper flakes
• Transfer the spice powder into a small bowl. Combine with the extra virgin olive oil.
  2 teaspoons extra virgin olive oil

Season the vegetables

• Add the vegetables into a medium mixing bowl. Season with 1/4 teaspoon salt and 2 teaspoons of the spice mix paste. Toss to coat.
  4 - 5 large carrots, 8 - 10 baby potatoes, 1 large onion, 1/4 teaspoon kosher salt, 2 teaspoons spice mixture
• transfer the vegetables onto the base of the la cloche or into a dutch oven pot.

  Note: When using the la cloche, I line with parchment paper.

Season the chicken breasts.

• Rinse and dry the chicken breasts thoroughly. Season the breasts with 3/4 to 1 teaspoon salt and remaining spice paste mixture. Rub it all over the breasts.
  1 1/2 - 2 pounds chicken breasts, 1 teaspoon kosher salt, remaining spice mixture
• Transfer the breasts to the la cloche and sandwich it in between the vegetables.

  Cover with the dome. Transfer to the oven.Bake 40 minutes.

  Note: I usually place the la cloche onto of a half sheet pan for easy transfer into and out of the oven.
• Remove the la cloche from the oven. Carefully remove the cover. Spoon some of the juices on top of each chicken breasts. Return, uncovered, to the oven. Bake 5 to 10 minutes until lightly golden.
• Remove from the oven. Plate and Serve. Enjoy.