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, 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.

While potatoes roast, trim green beans. Add green beans, tomatoes and 1/2 tbsp oil (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then toss to coat.

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 until melted, 30 sec. Add chicken and sear until golden-brown, 2-3 min per side.

Add green beans and tomatoes to another baking sheet. Place seared chicken on top of veggies. Roast in the middle of the oven until veggies are tender and chicken is cooked through, 10-12 min.

While chicken and veggies roast, heat the same pan (from step 3) over medium heat. 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 pan from heat, then stir in half the balsamic glaze (use all for 4 ppl) and 1 tbsp water (dbl for 4 ppl).

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