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Combine ingredients for the marinade in a small mixing bowl. Stir well and divide in half. Place chicken into a medium mixing bowl and coat with 1/2 of marinade and stir. Cover and refrigerate 2-8 hours.
Preheat oven to 400º. Drain marinade from chicken and discard. Spread chicken on a parchment paper-lined baking sheet and tent with aluminum foil. Bake 10 minutes.
While chicken bakes, toss veggies in the reserved marinade in a medium mixing bowl. Carefully remove aluminum from the baking sheet and spread veggies with chicken.
Return to oven and bake uncovered for 20 minutes. Turn oven to broil and broil for 5-7 minutes to lightly brown chicken and vegetables.
Serve chicken and roasted veggies hot or chilled over a bed of mixed greens.