Tray-Baked Chicken

• 1 quart water
• 1/4 cup apple-cider vinegar
• 1/3 cup honey
• juice and zest of one lemon
• 3 cloves garlic, crushed
• 2 tablespoons kosher salt
• 1 tablespoon sage
• 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
• 1 tablespoon sage
• olive oil
• salt and black pepper
• 1-2/3 cups chicken broth
• 2/3 cup heavy cream
• 1 cup grated Parmesan cheese few pats of butter

Mix water, vinegar, honey, lemon juice, garlic, salt, and sage in a large bowl. Add chicken. Cover with plastic wrap and refrigerate 2 to 8 hours.

Drain chicken, discarding brine. Pat dry with paper towels.

Preheat oven to 350 degrees 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 cheese. Add chicken, dotting pats of butter on each piece. Cook 35 minutes, or until chicken is golden.

• source: Parade Magazine, 2011-01-23, Jamie Oliver
• keywords: poultry
• ratings: Liz-?, Tom-9, Kyle-9, Skylar-9
• time: ? minutes