Tray Baked Chicken

FOR THE BRINE
1 quart water
2 T 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 1 lemon

FOR THE BAKE
4 chicken breats
2 slices smoked bacon finely chopped
3 sweet potatoes, scrubbed and thinly slices (I used the orange ones)
4 medium potatoes, scrubbed and thinly sliced
1 medium onion, peeled and thinly sliced
4 cloves garlic, peeled and thinly slice
(at this point just peel and thinly slice everything you can think of)
2 sprigs fresh sage, leaves shredded
Olive oil
Sea salt and fresh black pepper
1 2/3 cups chicken broth, preferably organic
2/3 cup heavy cream
1 cup parmesan cheese
A few pats of butter

1. Mix brine in a large bowl; add chicken, cover with plastic wrap; refrigerate 2 to 8 hours or overnight.

2. Remove chicken; let come to room temperature. Drain chicken, discarding brine, and pat dry with paper towels.

3. Preheat oven to 350 degrees. In a roasting pan, toss the bacon, veggies, garlic, and sage with olive oil and a pinch of salt and pepper. Pour in broth. Cook 30 minutes.

4. Remove veggie pan from oven; pour in cream and sprinkle with pepper and Parmesan. Add chicken, dotting pats of butter on each piece. Cook 35 minutes or until chicken is golden.

Note: I did not pat the chicken with butter and I may use some cornstarch in the chicken broth to thicken it a bit. The sauce was a bit runny, but yummy...