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Cranberry-Orange Chutney: Cook butter and oil in large skillet on medium heat until butter is melted.
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Add apples, onions and brown sugar; cook 8 to 10 min.
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or until onions are caramelized, stirring occasionally.
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Stir in raisins and marmalade; cook 5 min., stirring occasionally.
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Add cranberries; cook 5 min., stirring frequently.
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Stir in orange juice; simmer 10 min.
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or until of desired sauce consistency, stirring frequently.
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Stir in remaining ingredients.
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Keep warm until ready to use.
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Chicken: Mix butter, marmalade, mustard and pepper.
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Spread about 3 Tbsp.
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of the butter mixture under skin of each chicken half.
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Place chicken in full-sheet pans (or in half-sheet pan for trial recipe).
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Spread remaining butter mixture over tops of chicken.
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Bake in 325 degrees F-convection oven 20 to 25 min.
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or until chicken is done (165 degrees F).
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Winter Vegetables: Meanwhile, toss vegetables with dressing, salt and pepper.
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Place in full-steam table pan (or in half-steam table pan for trial recipe).
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Bake in 325 degrees F-convection oven 20 min.
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or until vegetables are tender.
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For each serving: Spoon 1/2 cup of the Winter Vegetables onto serving plate; top with 1 chicken half.
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Drizzle with 1/2 cup Cranberry-Orange Chutney.
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Serve with 1/2 cup Potatoes au Gratin on the side.
