• Begin by preheating the oven to 400°F. Prepare a large sheet pan by lining it with parchment paper or foil, and lightly spray with cooking oil if using foil.

For Chicken and Veggies:

• Arrange the vegetables on the prepared sheet pan, drizzle with one tablespoon of olive oil, and give them a good toss to ensure they are coated. Season them with salt, pepper, and Italian seasoning.
• Create a space in the center of the sheet pan for the chicken and lay it next to the vegetables in a single layer. Brush the chicken with the remaining olive oil and add a sprinkle of salt and pepper.

For the Balsamic Glaze:

• In a small saucepan, combine the balsamic vinegar, honey, garlic powder, and onion powder. Heat the mixture over medium heat until it begins to boil, then reduce the heat and allow it to simmer for an additional five minutes until it thickens slightly.
• Brush several tablespoons of the balsamic mixture over the chicken, while continuing to cook the leftover glaze on medium heat for around 15 minutes until it transforms into a thicker glaze.
• Place the chicken and vegetables in the oven and bake for about 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F. Once cooked, remove the pan, transfer the chicken to a serving platter, and cover it to keep warm. Toss the vegetables and return them to the oven for an additional 15 minutes, until they are tender enough to be pierced with a fork.
• Serve the chicken along with the vegetables, drizzled with the reserved balsamic glaze. This dish pairs especially well when served over rice!