Tray-Baked Chicken

By dbfv101

Ingredients

• For the brine:
• 1 quart water
• 2 Tbsp kosher salt
• 1/3 cup honey
• 3 cloves garlic, crushed
• 2 sprigs fresh sage, leaves only
• 1/4 cup apple-cider vinegar
• Juice and zest of
• 1 lemon
• For the bake:
• 4 chicken breasts, bone in, skin on
• 2 slices smoked bacon, finely chopped
• 3 sweet potatoes, scrubbed and thinly sliced
• 4 medium potatoes, scrubbed and thinly sliced
• 1 medium onion, peeled and thinly sliced
• 4 cloves garlic, peeled and thinly sliced
• 2 sprigs fresh sage, leaves shredded
• Olive oil
• Sea salt and fresh black pepper
• 1 ²/³ cups chicken broth, preferably organic
• 2/3 cup heavy cream
• 1 cup grated Parmesan cheese
• A few pats of butter

Details

Servings 8
Adapted from dashrecipes.com

Preparation

Step 1

Directions:
1. Mix brine in a large bowl; add chicken. Cover with plastic wrap; refrigerate 2 to 8 hours.

2. Remove chicken; let come to room temperature. Drain chicken, discarding brine, and pat dry with paper towels.

3. Preheat oven to 350°F. In a roasting pan, toss the bacon, veggies, garlic, and sage with olive oil and a pinch of salt and pepper. Pour in broth. Cook 30 minutes.

4. Remove veggie pan from oven; pour in cream and sprinkle with pepper and Parmesan. Add chicken, dotting pats of butter on each piece. Cook 35 minutes, or until chicken is golden.

Serves 8. Per serving: 450 calories, 23g fat, 90mg cholesterol, 610mg sodium, 37g carbs, 24g protein, 5g fiber

Jamie’s Tips: For a different flavor, mix up fennel seeds, salt, pepper, and oregano. Rub it all over the chicken with olive oil and throw a few olives on top. To check if your chicken breasts are cooked through, stick a sharp knife into the thickest part. If the juices run clear (not bloody), you’re good.