Chicken and Brussels Sprouts with Apple Cider Sauce

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1 pound Brussels sprouts, trimmed and halved or quartered if large

2 sweet apples (such as Gala), cut into wedges

1 red onion, cut into wedges (root left intact)

2 small sprigs rosemary, plus 1 teaspoon finely chopped leaves

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

2 tablespoons unsalted butter

4 skinless, boneless chicken breasts (about 8 ounces each)

2/3 cup apple cider

1 teaspoon apple cider vinegar