Hope this will clarify: In the restaurant, the apples are arranged attractively under the chicken; when I made it as pictured, must admit I just piled them on the plate, then topped with the chicken. Either way, it's delish! Just a note: I sliced the apples really thinly -- next time I will go for just short of 1/4 inch so they will have more body. The potatoes pictured are indeed roasted (separately from the chicken) and are not part of the recipe. I cut up red potatoes, stuck them in a bag with olive oil and herbes de Provence, and roasted them at 400 degrees for about 20 minutes.
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