Preheat the oven to 400°F (200°C).

If desired, brown the chicken in a skillet over medium-high heat with a little olive oil for 2-3 minutes on each side to lock in juices and create a golden crust.

Prepare the balsamic marinade by whisking together balsamic vinegar, olive oil, honey, minced garlic, Italian seasoning, salt, and pepper in a small bowl.

Place an assortment of your preferred vegetables (such as bell peppers, zucchini, cherry tomatoes, broccoli, or carrots) on a large, rimmed baking sheet.

Drizzle the vegetables with olive oil, toss to coat evenly, and season with a little salt and pepper.

Arrange the vegetables around the edges of the pan, leaving the center open for the chicken.

Add the browned chicken breasts or thighs to the center of the pan.

Pour the balsamic marinade over the chicken and vegetables, ensuring everything is coated evenly. Toss the vegetables lightly if needed to coat them completely.

Place the pan in the preheated oven and bake for 20-30 minutes, depending on the thickness of the chicken and the type of vegetables used.

Halfway through the baking time, toss the vegetables to promote even roasting.

Check the internal temperature of the chicken using a meat thermometer; it should reach 165°F (75°C) to ensure it is fully cooked.

Once the chicken is cooked through and the vegetables are tender and caramelized, remove the pan from the oven and let the chicken rest for a few minutes before slicing.

Garnish the dish with freshly chopped parsley, grated Parmesan, or fresh basil leaves, if desired, for added flavor and an appealing presentation.

Serve immediately and enjoy your One Pan Balsamic Chicken and Veggies!