Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then cut onion into 1/4-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 the pot from heat.

Meanwhile, pat chicken dry with paper towels. Season with half the chicken 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.Remove the pan from heat, then transfer chicken to a parchment-lined baking sheet.Roast chicken in the middle of the oven until cooked through, 14-16 min.**

Meanwhile, core, then cut pepper into 1/2-inch pieces.Halve zucchini lengthwise, then cut into 1/2-inch half-moons.Peel, then mince or grate garlic.

Heat the same pan (from step 2) over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted, 30 sec. Add peppers and zucchini. Cook, stirring occasionally, until veggies are tender, 4-5 min. Add garlic and remaining chicken salt. Cook, stirring often, until veggies are fragrant, 1-2 min. Transfer veggies to a plate, then cover to keep warm.

Reheat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted, 30 sec. Add caramelized onions and flour. Cook, stirring often, until onions are coated with flour, 1 min. Slowly whisk in 1 cup water (dbl for 4 ppl) and stock concentrate. Bring to a boil.Once boiling, cook, whisking often, until gravy thickens slightly, 2-3 min.Season with salt and pepper, to taste.

Thinly slice chicken, if desired. Divide chicken and veggies between plates. Spoon caramelized onion gravy over top.