This recipe was created by British chef Jamie Oliver. My hubby is pretty picky and I really didn't know what he'd think of the sweet potatoes, but he liked it a lot and told me it was a keeper. It looks like a long recipe, it isn't very hard at all.
Brine for the chicken:
1 qt water
2 TB kosher salt
3 cloves garlic, crushed
2 sprigs fresh sage, leaves only (don't omit the sage as it gives it wonderful flavor)
1/4c apple cider vinegar
juice and zest of one lemon
The rest of the ingredients:
4 chicken breasts, bone in, skin on (I can't find them in my town, so I use boneless skinless)
3 sweet potatoes, scrubbed and thinly sliced
4 medium potatoes, scrubbed and thinly sliced
1 med onion, thinly sliced
4 cloves garlic, thinly sliced
2 sprigs fresh sage, leaves shredded
sea salt and pepper
1 2/3 c chicken broth (this equals one 14 oz can)
grated Parmesan cheese
1. Mix brine, add chicken, cover and refrigerate 2-8 hours.
2. Remove chicken from brine and let it come to room temperature.
3. Preheat oven to 350 degrees. In a roasting pan toss potatoes, onion, garlic and sage with olive oil, salt and pepper. Pour in broth. Cook for 30 minutes.
Top with chicken, a few pats of butter and Parmesan cheese. Cook additional 35 minutes or until chicken is golden.
Makes 8 servings
The original recipe called for bacon and cream. I didn't add the bacon and really couldn't figure out what the cream did for the dish so I left it out too.
If you tried a recipe that you want to share leave the link to your blog on a comment or email it to me and I'll post it.