In a medium bowl, whisk together ¼ cup of balsamic vinegar, ¼ cup of olive oil, 2 tablespoons of honey, and 1 teaspoon of thyme until well combined.

Place chicken thighs into a large resealable freezer bag. Pour marinade over the chicken and refrigerate for at least 2 hours.

Preheat your oven to 400°F (200°C).

In a large mixing bowl, combine bell peppers, red onion, zucchini, and carrots. Drizzle with olive oil and sprinkle with salt and pepper, then toss.

Arrange marinated chicken on one sheet pan and spread vegetables on another. Ensure they are not crowded.

Bake both pans in the oven for 50 to 60 minutes until chicken reaches 165°F and vegetables are tender.

Serve hot, combining chicken and vegetables on a platter.