Chick Farm Recipe Collection
Baked Chicken with Sweet Potatoes
Baked Chicken with Sweet Potatoes

The chicken pieces are marinated, then baked with sweet potatoes and other vegetables for an easy and delicious dinner. If you prefer all white meat, use 4 bone-in skin-on chicken breasts instead of a whole chicken.

-- FOR THE BRINE --
1 quart water
2 tbs 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 one lemon
-- FOR THE BAKE --
One whole chicken, cut into 8 pieces
2 slices smoked bacon, diced
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 sprigs fresh sage, leaves shredded
Olive oil
Sea salt and fresh black pepper
1 2/3 cups chicken broth
2/3 cup heavy cream
1/2 cup grated parmesan cheese
A few pats of butter

Mix brine in a large bowl; add chicken pieces. Cover with plastic wrap and refrigerate 2 to 8 hours.

Preheat oven to 350F. Remove chicken from refrigerator and let come to room temperature. While chicken is warming up, cook bacon in skillet over medium heat until just crisp. Remove bacon with slotted spoon and place it in a roasting pan along with the veggies, garlic, and sage. Toss with olive oil and a pinch of salt and pepper. Pour in broth. Bake 30 minutes.

Meanwhile, drain chicken, discarding brine, and pat dry with paper towels. Brown chicken in bacon drippings.

Remove roasting pan from oven; pour in cream and sprinkle with pepper and Parmesan cheese. Add chicken, dotting pats of butter on each piece. Bake for 35 minutes, or until chicken is done.

Yields: 8 Servings

Adapted from Jamie Oliver's "Tray-Baked Chicken" in the January 23, 2011, issue of Parade magazine.