CHICKEN: In a bowl, combine all marinade ingredients except for the chicken. Whisk until smooth. Add the chicken and toss until well coated. Optionally, cover and marinate overnight, or let stand at room temperature while preparing veggies.
PREP: Preheat oven to 350°F (175°C). Generously grease a rimmed 13x18-inch sheet pan with cooking spray.
VEGGIES: On the greased pan, combine potatoes, onions, carrots, salt, pepper, and oil. Toss well, then spread out in an even layer. Make space on the pan to nestle in the chicken. Scrape any leftover marinade on top of the chicken. Carefully pour one cup of chicken broth over the veggies. Spray everything generously with cooking spray.
BAKE: Bake for 50-55 minutes, or until the veggies are crisp-tender and the chicken is golden. Switch the oven to Broil and move the tray to the top shelf. Broil for 1-2 minutes, watching carefully, until there's a slight char on top.
ENJOY: Remove from oven and let stand for 5-10 minutes. Spoon pan juices over the veggies and chicken. Add fresh thyme if desired. Serve with the liquid spooned on top. Enjoy with crusty buttered bread to dredge up that extra pan sauce. (yum!)
