1. Preheat oven to 500 F.

2. Cut unpeeled potatoes in half lengthwise and then again in long thin wedges; try to get 8 wedges out of each potato.

3. Place wedges on a rimmed baking sheet and coat in a thin layer of olive oil, then season with salt and pepper.

4. Toss potatoes to coat evenly.

5. Roast potatoes for 25 minutes or until crisp and golden at the edges.

6. Preheat skillet over medium high heat with 3 tbsp olive oil.

7. Season chicken breasts with salt and pepper to taste.

8. Brown chicken breasts on each side in the skillet, about 6 minutes total.

9. Remove chicken to a baking pan or rimmed baking sheet; transfer to oven and cook 10 minutes more or until juices run clear.

10. Add onions, thyme, 3 cloves garlic, apples, and brown sugar to skillet.

11. Cook, stirring frequently, for 4-5 minutes.

12. Add apple cider vinegar and cook for 2 minutes more.

13. Add chicken stock, increase heat to high, and simmer until liquid is reduced by half or until slightly thickened.

14. Turn off heat, add 3 tbsp butter and 1/2 cup parsley, and stir until butter is incorporated.

15. In a small pot, gently cook 3 cloves garlic and 2 tbsp butter for 1-2 minutes.

16. Combined garlic butter with hot roast potatoes, 1/4 cup parsley, and additional 2 tbsp butter. Toss until butter is melted and potatoes are well coated; add additional salt to taste.

17. Serve sauce over chicken breasts.