Tray-Baked Chicken

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Marinate the chicken in brine for at least two hours (overnight is best). It will become outrageously soft and juicy.

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  • 8

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 one 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
  • 2/3 cup heavy cream
  • 1 cup grated Parmesan cheese
  • A few pats of butter

Preparation

Step 1

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.

*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.

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