In a medium bowl, whisk together balsamic vinegar, honey, 1 tablespoon of olive oil, garlic, thyme, rosemary, chili flakes, salt and pepper until well combined.
Place the chicken breasts in a re-sealable plastic bag and pour the marinade over the top. Seal and toss the chicken to evenly coat. Marinate for at least 30 minutes, turning occasionally.
While the chicken marinates, place the potatoes on a sheet pan. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, toss to coat. Bake for 25 minutes.
Remove the sheet pan from the oven and toss tomatoes and green beans with the potatoes and tomatoes.
Remove the marinated chicken breasts from the plastic bag, reserving the remaining marinade in the bag. Place the marinated chicken, evenly spaced, on top of the vegetables. Pour the marinade from the bag over the top of the chicken and vegetables.
Return the sheet pan to the oven. Bake for 30 to 40 minutes or until the internal temperature of the chicken reaches 165 degrees.
Allow the chicken to rest for 5 to 10 minutes. Spoon the pan juices over the top of each chicken breast and serve.