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Traybaked chicken
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Total Time:
1 hour 25 minutes
"Upgrade classic 'Wild West' baked dish with sweet potatoes, Yukon golds, sage, onion, and juicy chicken supreme marinated in brine for extra tenderness. Let marinate for max flavor, then bake all together for a flavorful one-tray meal."
Ingredients:
  • 4 free-range chicken breasts or supremes of chicken, wing bone attached, skin on
  • 2 rashers of smoked streaky higher-welfare bacon
  • 4 medium floury potatoes such as Maris Piper or Yukon Gold
  • 3 sweet potatoes (600g)
  • 1 medium onion
  • 4 cloves of garlic
  • 2 spigs of fresh sage
  • olive oil
  • 400 ml organic chicken stock
  • 150 ml single cream
  • 100 g Parmesan cheese
  • 40 g unsalted butter
  • 3 cloves of garlic
  • 2 sprigs of fresh sage
  • 6 tablespoons runny honey
  • 4 tablespoons cider vinegar
  • 1 lemon
Instructions:
  • Prepare the brine by peeling and crushing the garlic, and picking the sage leaves. Combine them in a large bowl with honey, vinegar, lemon juice, and lemon zest. Add chicken, 2 tablespoons of sea salt, and 1 litre of water, then cover with clingfilm. Refrigerate for 2 to 8 hours or overnight. Remove chicken from fridge to come to room temperature, and preheat oven to 180°C/350°F/gas 4. Finely chop bacon, slice potatoes and sweet potatoes, and slice onion and garlic. Pick and chop sage leaves. In a casserole pan, combine bacon, sliced vegetables, garlic, and sage. Add olive oil, salt, and pepper, then pour in chicken stock. Bake for 30 minutes until potatoes soften. Drain chicken, discard brine, and pat dry. Remove potatoes and pour over cream, sprinkle with pepper and Parmesan. Nestle chicken in vegetables, place butter on and around chicken. Bake for 35 minutes until golden and cooked through. Serve with greens or salad. Enjoy!

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