Tray Baked Chicken

• For the brine:
• 1 quart water
• 2 Tbsp kosher salt
• 1/3 cup honey
• 3 clove 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 slice 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 clove garlic, peeled and thinly sliced
• 2 sprigs fresh sage, leaves shredded
• Olive oil
• Sea salt and fresh black pepper
• 12/3 cups chicken broth, preferably organic
• 2/3 cup heavy cream
• 1 cup grated Parmesan cheese
• A few pats of butter

1. DIRECTIONS
2. 1. Mix brine in a large bowl; add chicken. Cover with plastic wrap; refrigerate 2 to 8 hours.
3. 2. Remove chicken; let come to room temperature. Drain chicken, discarding brine, and pat dry with paper towels.
4. 3. Preheat oven to 350u0b0F. 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.
5. 4. Remove veggie pan from oven; pour in cream and sprinkle with pepper and Parmesan. Add
6. chicken, dotting pats of butter on each piece. Cook 35 minutes, or until chicken is golden.

brine, water, kosher salt, honey, clove garlic, sage, bake, chicken breasts, bacon, sweet potatoes, potatoes, clove garlic, sage, olive oil, salt, chicken broth, heavy cream, parmesan cheese, pats of butter

Taken from www.epicurious.com/recipes/member/views/tray-baked-chicken-53044641 (may not work)