Sheet Pan Chicken with Apples, Onions, and Crunchy Breadcrumbs

4 skin-on chicken breasts

1 onion, sliced in ½ inch slices

2 firm flesh apples (pink lady, honey crisp, etc), cored and quarters

1 lemon, skin-on, cut into ¼ inch rounds

1 tsp fresh thyme leaves, picked and chopped

3 Tbsp olive oil

¼ cup bread crumbs

1 shallot, minced

2 Tbsp butter

2 Tbsp fresh parsley, finely chopped

Salt and Pepper to taste

Preheat the oven to 450 degrees F. In a large bowl combine the chicken breasts, onions, apple quarters, lemon slices, thyme, and olive oil. Season everything generously with salt and pepper and mix so everything is evenly coated. Transfer the contents of the bowl onto a sheet tray. Make sure the chicken breasts are skin side up and that the apples, lemons, and onions are evenly spread out. Place the tray into the oven for 35-40 minutes or until the chicken breasts are cooked (165 internal temp) and the skin is crisped. Every oven is different…if the chicken cooks before the onions and apples, remove the chicken and set it aside while you allow the rest of the contents to keep roasting until golden brown and apples and onions are tender. To prepare the breadcrumbs, melt the butter in a small pan and add the shallot. Soften the shallot for 2 minutes or until fragrant. Add the bread curmbs and mix. Make sure you keep moving the breadcrumbs around once they are added or they will burn. Toast them untul they are golden brown. Transfer to  a small plate. To serve, place the apples, onions, and lemons into a the bottom of a deep serving dish. Slice chicken breasts and arrange them on top. Sprinkle everything generously with the breadcrumbs and parsley. Serve hot! 

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