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2 Tbs. extra-virgin olive oil, plus more for roasting pan
4 bone-in, skin-on chicken breast halves, each about 3/4 lb.
2 1/2 tsp. kosher salt, plus more, to taste
1 tsp. freshly ground pepper, plus more, to taste
1 Tbs. minced fresh rosemary, plus sprigs for garnish
2 large Vidalia onions, about 1 1/2 lb. total, quartered
1/4 cup dry sherry
3/4 cup low-sodium chicken broth or stock
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1st Keep
 messycook202
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