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Prep Marinade: In a large bowl, combine all marinade ingredients and whisk together. Set aside.
Towel-dry the chicken pieces well, so that all excess moisture is removed. Use a fork to pierce chicken pieces all over thoroughly. Place chicken in the bowl with marinade. Toss to coat well. Add potatoes, carrots, and onion; toss to coat. Cover tightly and place in fridge to marinade up to 2 nights.
Allow chicken to come to room temp for 1 hour prior to roasting. Preheat oven to 425 with rack in middle position. Transfer chicken/veggies/marinade mixture onto a large rimmed sheet pan, ensuring everything is in an even single layer. Roast 50-60 minutes or until chicken is browned and cooked through. Serve warm.