CHICKEN ROASTED ON A BED OF APPLES

3 apples (such as Jonathans, Cortlands, Golden Delicious, Rome Beauties or Granny Smiths, all of which hold their shape well) peeled, cored and thinly sliced
1 Spanish onion, thinly sliced
1/2 teaspoon coarse salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
2 tablespoons vegetable oil, divided use
4 chicken breast halves (about 3 pounds)
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh rosemary

Preheat oven to 400 degrees F.

In a large bowl, toss apples and onions with salt, pepper and 1 tablespoon oil. Transfer mixture to a 12-inch baking dish or another dish that will hold the chicken breasts in one layer.

Roast for 25 minutes, stirring once.

Add chicken to pan, skin side up. Sprinkle with remaining 1 tablespoon of oil, some salt and pepper, and the thyme and rosemary.

Roast for 35 minutes, or until tender.

Spoon some of the apples and onion onto each plate, top with a chicken breast half, and serve.

Servings: 4
Source: The Way We Cook by Sheryl Julian and Julie Riven