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