Preheat oven to 180℃/356℉ degrees.
Wash the potatoes and carrots in cold water, and then drop them into a large pot and pour in water to cover them. Add salt, and then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat and simmer the potatoes uncovered, for 10 minutes. Drain them and set aside.
In a medium sauce pan bring balsamic vinegar and honey to a boil. Cook for about 5 minutes until reduced by half, then remove from heat and pour into a heat-safe bowl.
In a large mixing bowl add chicken. Season chicken with salt and pepper. Add olive oil and balsamic vinegar sauce. Rub the oil and balsamic vinegar sauce over the chicken with your fingertips.
Arrange chicken in the roasting pan and add peppers. Add potatoes and carrots in the bowl with balsamic vinegar sauce. Then add them in the roasting pan with the balsamic vinegar sauce. Season potatoes, peppers , chicken and carrots with salt, sage, garlic powder, basil, and thyme.
Cover the roasting pan with parchment paper and aluminum foil. Transfer the pan to the oven and bake for 40-50 minutes until chicken is cooked through and carrots and potatoes are tender.
After 40-50 minutes uncover, increase the temperature to 200℃/392℉ and cook for a further 20-30 minutes or until chicken is golden brown. Serve immediately, garnished with parsley, if desired.
