Sunday, November 21, 2010

Jamie's Tray Baked Chicken

Okay......let me just say that the more I cook of Jamie Oliver's dishes the more I think that man is a genius.

This was my first time brining anything and I have to say that I am hooked on the idea. Brining really added flavor and made the chicken super moist. It browned up nicely but trying to be a tad healthy we removed the skin. I know, I know......I am such a party pooper...... I did make up for the lack of crispy skin with creamy horseradish sauce though!

The potatoes were heavenly and I adore the idea of doing both white and sweet together in the same dish. I think I might do these potatoes as a side dish for Christmas dinner. Yes, it was that special!

Tray Baked Chicken
Adapted from "Jamie's America"
by Jamie Oliver

(printable version)

For the brine

1 quart water
2 tablespoons kosher salt
1/3 cup honey
3 cloves garlic, peeled and crushed
2 sprigs of fresh sage, leaves picked
1/4 cup apple cider vinegar
juice and zest of 1 lemon

For the bake

4 chicken breasts, bone-in and skin on
2 slices bacon, chopped
3 sweet potatoes, scrubbed and sliced in 3/16" disks
4 medium potatoes, scrubbed and sliced in 3/16" disks
1 medium onion, sliced thinly
4 cloves garlic, peeled and thinly sliced
2 sprigs of fresh sage, leaves picked
olive oil
kosher salt and fresh ground pepper
1 2/3 cup (1 can) chicken broth
2/3 cup heavy cream (I didn't have any so I subbed evaporated 
milk and it worked just fine)
1 cup freshly grated Parmesan cheese

Mix all brine ingredients together in a large bowl and add your 
chicken breasts. Cover bowl and set in the fridge for 2 hours 
up to overnight.

Preheat your oven to 350 degrees and set out your brined 
chicken to come up to room temperature.

Meanwhile get out a roasting pan and add the bacon, all 
the sliced vegetables along with the garlic and sage. Drizzle 
over a good glug of olive oil and the salt and pepper. Pour 
in chicken broth and cook for 30 minutes or so to get the 
potatoes a chance to start cooking.

Drain your chicken breasts and pat dry with paper towels. 
Take the potatoes out of the oven and pour the cream over 
them and sprinkle with more pepper and the Parmesan cheese. 
Place the chicken breasts on top of the potatoes and cook 
for 40 minutes or until the chicken is golden and cooked through.

The brining process itself was quite painless, basically you just throw all the ingredients in a large bowl and cover it and stick it in your fridge for as long as you can, preferably overnight.

I only had my chicken in the brine for about 6 hours.

I love this just makes me happy.........sigh.....

If you don't try the chicken please try this part of the recipe. You won't be sorry! Something about this combo just works divinely together.

The onion, garlic, bacon, parmesan, sage, chicken broth and cream just meld into a wonderful dish that would be great along side any meat you might be serving. It would also be perfect on your Thanksgiving table later in the week!


  1. The potatoes do LOOK and SOUND fabulous! We'll certainly have to try those!

  2. I am your newest follower!
    Please follow back, I would greatly appreciate it!
    Quick Tattletails

  3. HI there! I am your newest follower from the blog hop! Lovely blog! you can find me at I have 4 handmade giveaways going on now so please take a peek when you come by:)

  4. I am your new follower. You can follow me back at Make sure you leave a comment so I know you visited.
    Have a great day and Happy Thanksgiving :)

  5. That looks absolutely delicious, thanks for sharing. Thanks so much for stopping by, I am your newest follower!

  6. Looks delicious! Thanks for stopping by and following, I'm following you back!

  7. Came by to happily follow you back. That looks so yummy!!!

  8. Wow that looks good. I have yet to try any of his recipes but I may have to make this a priority.

    Thanks for stopping by and following me at Living Just Like Grandma. Following you back.

  9. THanks for visiting me! I'm following you back!


  10. Thank you so much for stopping by and following me. I am following you too

  11. Stopped by from the TTWLong Blog Hop and following you via Google Friends.
    Happy Thanksgiving!

  12. Hello I love your blog. Thanks for visiting Welcome To My Kitchen. Would you be interested in Feature Me Fridays. You can read all about it on the button on my blog. Let me know.

  13. Yum! Can't wait to check out your other recipes! Thanks for stopping by my blog and for following! I'm following you back! Happy Thanksgiving!


  14. Thanks Mika for the reply. I will need to email you the details of Feature Me Fridays. Please leave your email if you dont mind and I will send you the info. Thanks

  15. Thanks for stopping by and following me! I'm following you back!

  16. Following you from the blog hop!
    Love the information, you have here!
    Please come check my blog out at
    Have a great day!

  17. Here from the bloghop.
    I follow you on GFC. I'd love for you to follow me back
    Tiffypoot @ (

  18. I love you....not in a passionate way but in a truly grateful lack of culinary ability has obviously hit blogland....I am useles in the kitchen but this blog will inspire me to make an attempt. Normally cookery books (Hubby has bought me hundreds over the years to get me to cook something nice for him instead of pasta) bore me and I lose interest....but your blog is pretty and nice and I'm going to try and cook dear old jamie's dish...pukka! Thank you for following me and have a great Thanksgiving.

  19. Thanks so much for stopping by... and for making me hungry! Those potatoes sure do sound tasty! Happy Thanksgiving!

  20. Thank you for stopping by, and I am following you back. I am a fan of Oliver as well. just pull if fromt he ground and cook it. I can't do it with the ease he does it, but good and healthy!

  21. Thanks for following, I am following you back. I love Jamie Oliver! x

  22. New follower,following you back. Your food looks a-mazing! Can't wait to see what else you share!

  23. I agree Mika. Jamie Oliver is a genius. I have all of his cookbooks. I just recently started using Jamie's America and I can thoroughly recommend the 5 star pork ribs - they are heavenly.


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