Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes, half the Italian Seasoning, 1/2 tbsp oil and 1/4 tsp garlic salt (dbl both for 4 ppl) to a parchment-lined baking sheet. Season with pepper, then toss to coat. Roast in the middle of the oven until golden-brown, 25-28 min.

Meanwhile, half zucchini lengthwise, then cut into 1/2-inch half-moons. Add zucchini, tomatoes and 1/2 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to combine. Set aside.

Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Season both sides with remaining Italian Seasoning, 1/4 tsp garlic salt (dbl for 4 ppl) and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl) and swirl the pan until melted, 30 sec. Add chicken. Sear until golden-brown, 2-3 min per side.

Place chicken on top of veggies on the unlined baking sheet. Roast in the top of the oven until veggies are tender and chicken is cooked through, 10-12 min.**

Meanwhile, heat the same pan (from step 3) over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min. Remove the pan from heat, then stir in half the balsamic glaze (use all for 4 ppl).

Thinly slice chicken. Divide chicken, veggies and potatoes between plates. Spoon balsamic onions over chicken.