Marinate the chicken in brine for at least two hours (overnight is best). It will become outrageously soft and juicy. "On Sundays I like to make what I call “fast/slow dishes”: stuff you can get into a pan in five minutes—like chicken, short ribs, shins of beef—and then slow-cook. Let the oven do the work while I chase the kids. I have four! It’s anarchy, in the house you know." Read more…
Jamie Oliver's Tray Baked Chicken
For the brine:
- 1 quart water
- 2 Tbsp kosher salt
- ⅓ cup honey
- 3 clove garlic, crushed
- 2 sprigs fresh sage, leaves only
- ¼ 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
- ⅔ cup heavy cream
- 1 cup grated Parmesan cheese
- A few pats of butter
Mix brine in a large bowl; add chicken. Cover with plastic wrap; refrigerate 2 to 8 hours.
Remove chicken; let come to room temperature. Drain chicken, discarding brine, and pat dry with paper towels.
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.
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, 24g protein, 37g carbs