Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut onion into 1/2-inch slices. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until golden-brown, 6-7 min. Add 1 tsp sugar and 1 tbsp water (dbl both for 4 ppl), then season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min. Remove pot from heat.

While onions caramelize, pat chicken dry with paper towels. Season with half the garlic salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until chicken is golden-brown, 1-2 min per side. (NOTE: It's okay if it doesn't cook all the way through in this step!) Remove pan from heat, then transfer chicken to a parchment-lined baking sheet.

Top chicken with caramelized onions. Roast in the middle of the oven until chicken is cooked through, 14-16 min.

While chicken roasts, cut broccoli into bite-sized pieces. Trim green beans. Peel, then mince or grate garlic. Heat the same pan (from step 2) over medium heat. Add 1 tbsp butter (dbl for 4 ppl), then swirl pan until melted, 30 sec. Add broccoli, green beans and 2 tbsp water (dbl for 4 ppl). Stir to combine. Cook, covered, stirring occasionally, until tender, 4-5 min. Add garlic, Lemon-Pepper Seasoning and half of the remaining garlic salt. Cook, stirring often, until fragrant, 1 min. Transfer veggies to a plate and cover to keep warm. Carefully wipe pan clean.

Heat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl pan until melted, 30 sec. Add flour and remaining garlic salt. Cook, whisking often, until mixture turns golden, 1 min. Slowly whisk in 1/2 cup water (dbl for 4 ppl) and broth concentrate. Season with pepper. Bring to a boil and cook, whisking often, until gravy thickens slightly, 2-3 min.

Divide caramelized onion chicken and veggies between plates. Spoon gravy over top.