At the risk of (slightly) overcooking, yes you can crisp that up.
First, you open the oven door wide and let all remaining steam escape.
Then, you switch on only the broiler and place the rack on one of the lower shelves, probably second from the bottom (assuming a standard size oven), close the door again and start watching like a hawk. Problem is, your dish can go from soggy to burnt in less than two minutes, a lower shelf will somewhat mitigate that. So if your oven has a glass door, watching is easy. If not, you need to peek inside very often, once you start to see the first browning, I would check every 30 seconds, tops. In case of doubt, take the tray out sooner rather than later, the browning is not linear.
Of course I am sure you dish is delicious as is too - so you may as well serve it as “steamed chicken and vegetables” and try for a crispy result next time. A few helpful tips you already figured out, a few more would be to avoid overcrowding the pan and if you notice excessive moisture in the oven, to open the door wide once (or even a few times) for about half a minute to let the steam escape.