Traybaked chicken

Name: Traybaked chicken
Total time: 1 h 25 min
Yield: 4
Cuisine: american
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

Juicy brined chicken, sweet potatoes & a shower of Parmesan cheese

“In America's "Wild West" they make a beautiful ‘al forno’ or ovenbaked dish with sliced sweet potatoes, Yukon potatoes, sage and onion. I took that delicious base and turned it into a great one-tray meal by adding supremes of chicken. You might think it’s unusual to marinate the chicken in brine, but it makes it outrageously soft and juicy. Give it at least 2 hours to marinate, but if you really want the full benefit, overnight is best. ”

Serves 4

Cooks In1 hour 25 minutes plus brining

DifficultyNot too tricky

Jamie's America American Chicken Chicken breast Sweet potato Potato

Nutrition per serving

Calories 820 41%
Fat 37.7g 54%
Saturates 18.5g 93%
Sugars 15.2g 17%
Salt 1.9g 32%
Protein 56.2g 112%
Carbs 68.3g 26%
Fibre 4.2g -

Of an adult's reference intake

Jamie's America

By Jamie Oliver

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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
BRINE
3 cloves of garlic
2 sprigs of fresh sage
6 tablespoons runny honey
4 tablespoons cider vinegar
1 lemon

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Jamie's America

By Jamie Oliver

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Method

For the brine, peel and crush the garlic and pick the sage leaves. Mix together in a large bowl with the honey and vinegar, then squeeze in the lemon juice and finely grate over the zest. Add the chicken, 2 tablespoons of sea salt and 1 litre of water, and cover with clingfilm. Leave in the fridge for at least 2 to 8 hours, but preferably overnight.
When ready to cook, take the chicken out of the fridge so it can come up to room temperature and preheat your oven to 180°C/350°F/gas 4.
Finely chop the bacon, then scrub and finely slice the potatoes and sweet potatoes. Peel and finely slice the onion and garlic, then pick and finely chop the sage leaves, discarding the stalks.
Get yourself a wide casserole-type pan or a roasting tray and add the bacon, all the sliced veg, garlic and the sage. Add a lug of olive oil and a good pinch of salt and black pepper and toss everything together.
Pour the chicken stock into the pan or tray, then put into the oven for 30 minutes so the potatoes can begin to soften and soak up the stock.
Drain the chicken breasts, discarding the brine, and pat them dry with kitchen paper.
Take the potatoes out of the oven and pour over the cream. Sprinkle over a little more black pepper and finely grate over the Parmesan, then use a spoon to make little nests in the vegetables for the pieces of chicken to sit in. Place the chicken in these nests and dot little knobs of butter on and around the breasts.
Return the tray to the oven to cook for 35 minutes, or until the chicken is golden and cooked through and the potatoes are delicious. To check if your chicken is cooked through, simply stick a sharp knife into the thickest part. If the juices run clear, you’re laughing.
Serve straight away with nice simple greens or a salad and enjoy.