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

While the potatoes roast, trim the green beans, then cut in half. Peel, halve, then cut the onion into 1/4-inch slices. Toss green beans in a medium bowl with 1/2 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Set aside.

Pat the chicken dry with paper towels, then season with 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 to melt, 30 sec, then add the chicken. Sear, until chicken is golden-brown, 2-3 min per side.

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

While the 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 and remaining rosemary. 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 the heat, then stir in balsamic glaze.

Thinly slice the chicken. Divide the veggies between plates. Top with the chicken. Spoon the balsamic onions over the chicken.