1 lb. potatoes
4 tbsp. virgin olive oil, divided
1/2 tsp. salt, divided
3/4 c. chopped canned tomatoes, divided
1/4 tsp. freshly ground pepper (I omitted)
5 tbsp. unsalted butter, divided
4 double breasts of chicken with skin on (8 halves)
4 lg. onions, peeled, halved vertically and sliced lengthwise
1 tsp. fresh rosemary or 1/4 tsp. dried rosemary
1/4 c. chopped fresh parsley for garnish
2 scallions for garnish, cut thinly on the diagonal (I omitted)

Preheat the oven to 500 degrees. Cut each potato into 6 lengthwise wedges. In a large shallow baking dish toss the potatoes with 3 tablespoons oil, 1/4 teaspoon salt, 1/4 cup tomatoes and pepper.

Roast the potatoes until tender, about 25-30 minutes, stirring occasionally so the tomatoes don't burn and the potatoes don't stick to the pan. About 5 or 10 minutes before the potatoes are done, melt one tablespoon butter and 1 tablespoon oil in a large heavy skillet (cast iron if you have one).

Over high heat, brown the chicken breasts, about 2 at a time (or enough so the pan isn't crowded). Remove when done. In the same pan, brown the onions, scraping up any bits of chicken. Do not crowd the pan.