Tray baked chicken

got this from Jamie Oliver..YUM

really tastes best if it sits overnight before you cook it.

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 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 springs fresh sage, leaves shredded
olive oil
salt and fresh black pepper
1 2/3 cup chicken broth
2/3 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 and refigerate 2-8 hours
remove chicken, let come to room temperature. Drain chicken, discarding brie, and pat dry with paper towels
preheat oven to 350 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.

8 servings 450 cals. 23 g fat, 90 mg cholesterol, 610mg sodium, 37 g carbs 24g protein.