2 tablespoons vegetable oil, plus more for sprinkling
1 tablespoon unsalted butter
2 Spanish onions, halved and cut into wedges
Salt and pepper, to taste
3 large baking apples (Cortlands, Baldwins, Rome) unpeeled, each cut into 6 wedges
2 Yukon Gold or Yellow Finn potatoes, cut into 1/2-inch cubes
3 tablespoons chopped fresh rosemary
3 pounds bone-in split chicken breasts (4 large or 6 medium breasts)
1. Have on hand a deep baking dish large enough to hold the chicken breasts in one layer (about 9-by-13-inches).
2. In a large skillet, heat the oil and when it is hot, add the butter. Add the onions flat sides down. Sprinkle with salt and pepper and cook over medium-high heat, turning often, for 10 minutes or until they are golden brown and almost softened.
3. Move the onions around in the pan to add the apples to the bottom of the skillet, flat sides down. Cook, turning often, for 10 minutes more. Set the skillet aside.
4. Set the oven at 425 degrees.
5. In a saucepan fitted with a steamer insert, add the potatoes and several inches of water. Cover the pan and bring the water to a boil. Steam the potatoes for 8 minutes or until they are tender.
6. In the baking dish, layer the apple mixture, potatoes, 2 tablespoons of the rosemary, salt, and pepper.
7. Set the chicken breasts on the bed of vegetables. Sprinkle them with oil, salt, pepper, and the remaining 1 tablespoon of rosemary. Roast the chicken for 35 to 40 minutes or until the skin is golden brown and a meat thermometer registers 160 degrees in the thickest part of the flesh.
8. Arrange a chicken breast on each of 4 dinner plates. Add some of the apple and potato garnish and serve at once.
SHERYL JULIAN & JULIE RIVEN