One Pan Roasted Chicken and Veggies

This is such a nice, easy meal.  It's also hearty and packed with tons of flavor.  I served ours with some mashed potatoes and it was the perfect fit.  Enjoy!
For veggies:
-1 lb asparagus, trimmed and broken into 1 inch pieces
-1 lb butternut squash, peeled and cut into bite-size pieces
-1 onion, halved and sliced
-2 small yellow squash, sliced
-3 garlic cloves, minced
-2 Tbs extra virgin olive oil
-2 Tbs balsamic vinegar
-1 tsp salt
-1 tsp pepper
-1/4 tsp ground nutmeg
For chicken:
-4 chicken thighs, skin-on bone in
-5 chicken drumsticks
-2 Tbs extra virgin olive oil
-1 Tbs apple cider vinegar
-1 tsp crushed red pepper flakes
-1 tsp smoked paprika
-1/2 tsp salt
-1/2 tsp pepper
Preheat oven to 450 F.
Combine all the veggies onto a large baking sheet. Add remaining ingredients for veggies.  Toss really well to combine.  Spread evenly on the baking sheet.
In a large ziplok bag, mix all the spices, including oil and vinegar for the chicken.  Mix well.  Add the chicken pieces and move around until all of them are coated well with the mixture.  Place seasoned chicken on top of the veggies.
Roast in preheated oven for 30-40 minutes or until chicken is cooked through.  Enjoy!