Sunday Chicken Dinner

(The original recipe from Jamie Oliver is called Tray Baked Chicken but we call it Sunday Dinner)

FIRST:
Brine 4 chicken breasts or about a dozen chicken tenders in a ziploc bag in the fridge for at least 2 hours in the following:

1 QT water
2 TBSP kosher salt
1/3 C honey
3 cloves crushed garlic
Sage leaves from 2 sprigs of fresh sage (I have used fresh rosemary when I haven't had sage)
1/4 C apple cider vinegar
juice and zest of 1 lemon

SECOND:
2 slices of bacon chopped
3 large sweet potatoes scrubbed and thinly sliced
4 large potatoes scrubbed and thinly sliced
1 large onion peeled and thinly sliced
4 cloves garlic peeled and chopped
2 springs fresh sage leaves shredded
olive oil
kosher salt and pepper
1 1/2 C chicken broth
1 C cream
1 C grated parmesan cheese
1/4 C butter

Preheat oven at 350.

Drain brine from chicken and pat chicken dry with paper towels.  Let chicken come to room temperature while veggies are baking.
In large roasting pan or casserole dish, toss bacon, veggies, garlic, sage and pinch of salt & pepper with olive oil.
Pour in broth and cook for 30 minutes.
Remove pan from oven.  Pour in cream and sprinkle with parmesan.
Add chicken, dotting with pats of butter on each piece.
Cook for 25-30 minutes (depending on the size of chicken breasts) until chicken juice runs clear. You can check this by poking the largest piece of chicken with a knife.