1. Preheat Your Oven and Prepare the Pan: Start by preheating your oven to 400 F (200 C). Line a large baking sheet with parchment paper for easy cleanup. This step is crucial for preventing sticking and ensuring even cooking.

2. Combine Chicken and Vegetables: In a large bowl, combine the cut chicken pieces, halved cherry tomatoes, and thinly sliced red onion. Make sure everything is well distributed so the flavors can meld.

3. Whisk Together the Balsamic Dressing: In a separate small bowl, whisk together the olive oil, balsamic vinegar, honey (or maple syrup), minced garlic, dried Italian seasoning, salt, and black pepper. Whisk until the dressing is well combined and the honey has dissolved.

4. Coat Ingredients Evenly: Pour the balsamic dressing over the chicken and vegetable mixture in the large bowl. Toss everything gently but thoroughly until all the chicken and vegetables are evenly coated with the flavorful dressing. This ensures every bite is packed with taste.

5. Arrange on Baking Sheet: Spread the coated chicken and vegetables in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this can steam the ingredients instead of roasting them, preventing that lovely caramelized finish. Use two baking sheets if necessary.

6. Roast Until Cooked Through: Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 F (74 C), and the tomatoes are softened and slightly burst. You’ll see the edges of the chicken start to brown and the vegetables become tender.

7. Garnish and Serve: Once cooked, remove the pan from the oven. If desired, sprinkle with fresh basil leaves for a pop of color and fresh aroma. Serve immediately while warm.