Combine balsamic vinegar, oil, garlic, basil, thyme, salt and pepper. Whisk to make sauce.
Place chicken in a plastic zipper bag with about 1/3 cup of the balsamic sauce. Toss to coat chicken. Place in refrigerator for at least 2 hours or overnight.
Place vegetables, EXCEPT for tomatoes, on a jelly roll pan lined with parchment paper.
Pour remaining balsamic sauce over vegetables and toss to coat. Place chicken on the pan with the vegetables.
Place pan in a 400°F preheated oven and bake for 10 minutes. Remove from oven and add tomatoes and toss veggies. Place back into the oven. Bake for an additional 10 -15 minutes or until chicken is cooked through (meat thermometer reaches 165°F).