Mix all the marinade ingredients together in a zip top bag.
Place the chicken pieces in the zip top bag with the marinade. Let marinade for 45 min at room temperature or up to 12 hours in the fridge. If you are marinating it in the fridge, bring it to room temperature for 45 minutes before cooking it.
When you are ready to cook the chicken, preheat the oven to 375˚F Convection Roast, Convection or 400˚F Regular Bake.
Cut the head of garlic in half through the circumference so that the cloves of garlic are exposed on both halves, place on a cookie sheet.
Cut the Brussels sprouts in half, place on the sheet. Cut the zucchini into 4-5 large chunks on an angle.
Cut the acorn squash or sweet potato in wedges. Place on the sheet.
Place the olives, lemon wedges and red onion wedges on the sheet.
Drizzle additional olive oil all over the veggies, toss to coat and arrange on the sheet so that all the veggies are mixed up.
Arrange the chicken pieces amongst the vegetables. Pour the marinade in the bag all over the chicken and veggies.
Sprinkle everything with additional salt and plenty of freshly ground pepper.
Bake for 50-60 minutes or until the skin on the chicken is deeply coloured.