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-thick 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 salt and remaining Lemon-Pepper Seasoning. 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.