Succulent chicken, sticky-sweet caramelized onions and fragrant, garlicky zucchini. Set the table and pour the wine, or just put your feet up, while these gourmet flavours mingle to create a special-occasion dinner that's nothing short of memorable!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/4-inch rounds. Add potatoes, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with pepper, then toss to coat. Roast in the middle of the oven until tender and golden-brown, 23-25 min.
Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons. Peel, then cut onion into 1/4-inch slices.
Pat chicken dry with paper towels, then season with remaining garlic salt and half the Lemon-Pepper Seasoning. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 1-2 min per side. Transfer chicken to an unlined baking sheet. Bake in the top of the oven until cooked through, 10-12 min.**
While chicken bakes, heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Reduce heat to medium. Add garlic puree and 1 tsp sugar (dbl for 4 ppl), then season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min. Remove the pan from heat, then stir in vinegar. Transfer onions to a plate. Carefully rinse and wipe the pan clean.
Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then zucchini. Cook, stirring often, until tender-crisp, 4-5 min. Season with remaining Lemon-Pepper Seasoning and salt, to taste. Remove the pan from heat, then cover to keep warm.
Thinly slice chicken. Divide chicken, potato coins and zucchini between plates. Top chicken with caramelized onions.