In a medium sized bowl, stir together balsamic, honey, salt, pepper, oregano, thyme, and garlic. Add in cut chicken and stir. Let marinate for at least one hour.

Preheat oven to 425 degrees. For easier cleanup, line a large baking sheet (~12”x17”) with aluminum foil or a silicone baking mat.

Place carrots on baking sheet. Melt butter and lightly brush some of the butter over carrots – you will use about ½ tbsp. of butter for this, reserve the rest of the butter.

Cook carrots in preheated oven for 10 minutes. While carrots are cooking, stir the rest of the melted butter together with 2 tbsp of honey. Toss red pepper and onion with honey butter mixture. In a small bowl, stir together salt, pepper, onion powder, fresh rosemary, and fresh thyme.

After carrots have cooked for 10 minutes, remove pan from oven. Add the onion and pepper to the pan and then toss all the vegetables together several times. Sprinkle the spice mix evenly over the vegetables.

Use a spoon to spread chicken in marinade evenly among the vegetables. As you spoon out the chicken, marinade will come with the chicken, but you will end up with some marinade in the bowl at the end that you will not use. Return pan to oven and cook for 10 minutes.

Remove pan and sprinkle asparagus over the top of the chicken and vegetables. Then, toss all the vegetables and chicken several times. Return to oven and cook for another 15 minutes, or until vegetables are softened and chicken is cooked through.