Heat oven to 180 °C. Grab a bowl and mix balsamic vinegar, honey, olive oil, rosemary, lemon juice and zest, salt, and pepper.

Wash the chicken(s) and thoroughly rub the marinade into the skin. Put aside for a moment.

Peel and slice or quarter potatoes. Slice carrots. Scrub radishes with a brush and halve them. Halve cherry tomatoes. Tear broccoli into florets.

Cover a baking sheet with baking paper and place the chicken(s) onto it. Place in a preheated oven and bake until golden for 70–80 mins at 170–180 °C. After approximately 40 mins, add radishes, carrots, and potatoes. After 50 mins, throw broccoli in. For the last 10 mins of roasting, add cherry tomatoes.

Serve the chicken with roast vegetables or another side dish.