Tray-Baked Chicken

We had this at a friend's house this weekend; it's DELICIOUS. (My picture does NOT do it justice.) One of those simple recipes using basic ingredients that everyone likes. She pulled it out of a Parade issue a while ago; it's a Jamie Oliver recipe. In true Jamie Oliver style, it uses plenty of real ingredients (bacon, butter, heavy cream,...). But it's not difficult. You do, however, need to plan this a day in advance so you have time to brine the chicken.

Tray-Baked Chicken

For the Brine

• 1 quart water
• 2 T. kosher salt 
• 1/3 c. honey
• 3 cloves garlic, crushed
• 2 sprigs fresh sage, leaves only
• 1/4 c. 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
• salt and pepper
• 1 2/3 c. chicken broth
• 2/3 c. heavy cream
• 1 c. grated Parmesan
• a few pats of butter 

*my friend used a mixture of bone-in and boneless; both were good

1. For the Brine: mix brine ingredients in large bowl; add chicken. Cover with plastic wrap; refrigerate 2-8 hours.
2. For the Bake: remove chicken from refrigerator and allow to come to room temperature. Drain chicken, discarding brine, and pat dry with paper towels.
3. Preheat oven to 350 degrees. 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.

~Serve 8