Combine the olive oil and balsamic vinegar with onion powder, garlic powder, oregano, salt, and black pepper.
Whisk up the marinade in a container that has a lid, until well combined.
Add chicken thighs to the container, turning to coat all sides.
Let the chicken marinate for at least 2 hours and up to 24 hours.
Preheat your oven to 425˚F.
On a half sheet pan, drizzle a Tablespoon of olive oil.
Add cut up veggies, and toss to coat with the oil.
Nestle the chicken thighs among the veggies.
Roast the chicken and veggies on the half sheet pan for 25 minutes, or until chicken's internal temperature reaches 165˚.