Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.

In a small bowl, whisk together the balsamic vinegar, honey, minced garlic, Italian seasoning, 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to create the marinade.

Place the chicken pieces in a medium bowl, pour half of the honey balsamic marinade over them, and toss to coat evenly. Let it marinate while you prepare the vegetables.

Spread the halved baby potatoes on the prepared baking sheet, drizzle with 1 tablespoon of olive oil, and season with the remaining salt and pepper. Roast in the preheated oven for 15 minutes until they just begin to soften.

Remove the baking sheet from the oven. Push the potatoes to one side, then add the marinated chicken to the center and the broccoli florets to the remaining side. Drizzle the broccoli with the last tablespoon of olive oil.

Return the pan to the oven and bake for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the broccoli is tender with beautifully crispy edges.

Drizzle the remaining unused honey balsamic glaze over the chicken and vegetables right before serving. Serve hot, optionally garnished with a sprinkle of fresh parsley or grated Parmesan cheese.