Roasted Chicken with Herb Sauce and Apple Relish

Pat chicken dry and cut into 8 pieces and season with salt and pepper. Peel onions and chop. Peel apple and cut into quarters and remove core and cut into small pieces.

Heat olive oil and butter in a roasting pan and fry chicken pieces on all sides until brown. Remove chicken from pan and set aside. Add onions and apple pieces to pan and sauté. Peel garlic and squeeze through a press over pan and sauté briefly. Deglaze pan with cider and add chicken stock and herbs and cover and cook for about 15 minutes in preheated oven at 180°C (approximately 350°F). Add chicken breasts to roasting pan and cook uncovered for about 15 minutes in oven. Remove meat from pan and keep warm. Pour sauce through a sieve and return to pan and stir in crème fraîche and bring to a boil and let simmer to reduce, if needed. Season with salt and pepper.

Peel potatoes and cook in boiling, salted water for about 25 minutes until tender. Cut remaining apple into quarters and remove cores and cut into small, thin sticks and mix with lemon juice.