Traybaked Chicken
In America's "Wild West," they make a beautiful 'al forno' or oven-baked 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.
In America's "Wild West," they make a beautiful 'al forno' or oven-baked 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.
- olive oil
- 1 medium onion
- 1 lemon
- 150 ml single cream
- 4 free-range chicken breasts or supremes of chicken,
- 2 rashers of smoked streaky higher-welfare bacon
- 4 medium floury potatoes such as maris piper or yukon gold
- 3 sweet potatoes (600g)
- 4 cloves of garlic
- 2 spigs of fresh sage
- 400 ml organic chicken stock
- 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
- Carbohydrate 31.2145027513726 g
- Cholesterol 66.9359147784917 mg
- Fat 22.2716205206856 g
- Fiber 1.33246744945347 g
- Protein 11.077544468211 g
- Saturated Fat 13.7504775066128 g
- Serving Size 1 1 Serving (143g)
- Sodium 399.875049297675 mg
- Sugar 29.8820353019191 g
- Trans Fat 1.40710102188147 g
- Calories 352 calories
Step-by-step
- 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.
Traybaked Chicken: A Weeknight Winner
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like climbing Mount Everest. Sometimes, takeout seems like the only option, but I'm always looking for ways to make wholesome meals without spending hours in the kitchen. That's where this Traybaked Chicken recipe comes in - a true lifesaver!
The beauty of this dish is its simplicity. One pan, minimal cleanup, and maximum flavor. It’s the kind of recipe that feels both sophisticated and effortlessly achievable, perfect for a weeknight dinner when time is of the essence. The brine-marinated chicken is incredibly juicy and tender, a welcome change from dry, overcooked chicken breasts. And the roasted potatoes and sweet potatoes? Perfectly caramelized and bursting with flavor, they’re the perfect complement to the savory chicken.
Why this recipe works:
- One-pan wonder: Less cleanup means more time for other things – like enjoying your delicious meal!
- Brined chicken: The secret to unbelievably moist and flavorful chicken. The longer it marinates, the better it tastes!
- Flavor explosion: The combination of sweet potatoes, Yukon gold potatoes, sage, onion, and bacon creates a harmonious blend of sweet, savory, and earthy notes. It’s a flavor party in your mouth!
- Versatile: Easily adaptable to your preferences. Feel free to add other vegetables, herbs, or spices to create your own unique version.
- Impressive presentation: Despite its ease, this dish looks absolutely stunning on the table. It’s perfect for impressing guests or simply treating yourself to a delicious and elevated weeknight meal.
Beyond the recipe:
This Traybaked Chicken recipe isn't just about the food; it's about making dinnertime a relaxing and enjoyable experience. I often find myself preparing the brine the night before, which takes only a few minutes. This allows the chicken to fully absorb the flavors overnight, reducing my cooking time significantly the following day. The actual cooking process is equally straightforward; after tossing the vegetables and setting them to roast, I often use the extra time to catch up on emails or spend a few minutes reading a book. By the time the chicken and vegetables are ready, the entire house smells incredible – a wonderful way to unwind after a long day.
The leftovers are equally delicious, making this a fantastic recipe for meal prepping. I often pack the leftover chicken and potatoes in my lunchbox for a satisfying and healthy workday meal. And, because it's such a crowd-pleaser, I've even made this dish for potlucks and gatherings – always a hit!
So, if you’re searching for a simple, flavorful, and impressive dinner recipe that doesn’t require hours of kitchen labor, look no further. This Traybaked Chicken is a game-changer for busy weeknights and will quickly become a family favorite. Trust me, it's worth the effort (which is really minimal!). Give it a try, and let me know how it turns out!
