Whisk all ingredients together in a small mixing bowl.
Trim excess fat from chicken thighs and place in ziploc with the marinade.
Marinate in refrigerator for at least one hour.
Arrange veggies in a single layer on a baking sheet and roast for 8 minutes.
Meanhwhile, remove chicken thighs from ziploc and pat skin side dry with a paper towel.
Heat 1 tablespoon olive oil in a large oven-proof skillet over medium-high flame until you see wisps of smoke.
Add chicken thighs to skillet, skin side down, and brown for about 7 minutes.
Remove veggies from oven and add to bottom of skillet. Arrange chicken thighs on top of the vegetables, skin side up.
Roast together in oven until chicken registers 175°F, about 15 minutes.