Traybaked chicken

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

Traybaked chicken

Traybaked chicken

Serves 4
Cooks In1H 25M plus brining
DifficultyNot too tricky
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
recipe adapted from

Jamie's America

By Jamie Oliver
Tap For Method

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
Tap For Method
recipe adapted from

Jamie's America

By Jamie Oliver
Tap For Ingredients

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Drain the chicken breasts, discarding the brine, and pat them dry with kitchen paper.
  7. 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.
  8. 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.
  9. Serve straight away with nice simple greens or a salad and enjoy.

Tips

You could also use supremes of pheasant, or even pork, in the same way. Just remember to adjust the cooking times if necessary.