Step 1

Combine the olive oil and balsamic vinegar with onion powder, garlic powder, oregano, salt, and black pepper.

Step 2

Whisk up the marinade in a container that has a lid, until well combined.

Step 3

Add chicken thighs to the container, turning to coat all sides.

Step 4

Let the chicken marinate for at least 2 hours and up to 24 hours.

Step 5

Preheat your oven to 425˚F.

Step 6

On a half sheet pan, drizzle a Tablespoon of olive oil.

Step 7

Add cut up veggies, and toss to coat with the oil.

Step 8

Nestle the chicken thighs among the veggies.

Step 9

Roast the chicken and veggies on the half sheet pan for 25 minutes, or until chicken's internal temperature reaches 165˚.