Baked Chicken with Onion and Apple

I hope that you give this a try! Chris came up with this recipe,brought the ingredients home, and asked that I make this.  It is too bad that I did not use more onions and apples.  The next time I will.  This would be a wonderful main course for an autumn dinner, but I think I'll make it again, soon. 
It is one of those dishes that can easily be increased or decreased for the number of people being served. Allow 3/4 of a pound of Bone-in chicken breast for each serving. Just increase the size of the pan, the amount of onions, garlic, apples, and olive oil for more servings or decrease for less.
Preheat oven to 425 degrees.

3 pounds of Bone-in Chicken Breasts, about 3 or 4 pieces
Sepay Groves Olive Oil
1 Tablespoon of minced Garlic
1 large Sweet Onion, sliced with rings cut in half
1 large Gala Apple, sliced with rings cut in half
Salt and Pepper

In a large ovenproof baking dish, layer onion and then apples. Set aside.
Mix 3 Tablespoons of Sepay Groves Olive Oil with garlic.  Carefully lift the skin from the chicken breast.  Season the meat with salt and pepper on all sides, including underneath the skin,  and then divide the oil and garlic mixture evenly between the chicken breasts, placing it underneath the skin.
Place the prepared chicken breasts on top of the apples and drizzle with more olive oil.  Bake at 425 degrees for 1 hour and 15 minutes or until the chicken meat is done and the skin is crispy.  Make sure the meat is at least to a temperature of 180 degrees.  Let the chicken rest for 5 minutes before serving.

Enjoy!

Deloris