1. Set the chicken inside a large disposable zipper food bag. Whisk together the minced garlic, Dijon mustard, and maple syrup to make a marinade. Pour the marinade over the chicken, seal the bag, and massage together until all the chicken pieces are coated. Set in the refrigerator or one hour or overnight.
2. Cut the sweet potatoes, Brussels sprouts, red onion and set inside a second large disposable zipper food bag. Pour over the olive oil and season with salt and pepper. Either set this in the fridge with the chicken or assemble just before you’re going to bake the chicken.
3. Add the cranberries to a food processor and pulse until chunky. Remove, and place the apple in the same processor and pulse until chunky. Place the cranberries and apple in a large mixing bowl and top with orange zest and freshly squeezed orange juice. Mix together with sugar until well combined. Set aside, covered, in the refrigerator until you’re ready to use.
4. When you’re ready to cook, preheat the oven to 425. Make sure you have two racks set up and then set out two baking sheets, one for the chicken and a second for the vegetables (see notes below on why to cook on separate sheets).
5. Pour out the vegetables on one sheet and arrange the chicken on the second sheet. Place the sheet with the veggies on the top rack, then slide the chicken onto the bottom rack. Roast for 35 minutes.
6. Remove the veggies and move the chicken to the top rack. Broil for 3 - 5 minutes, or until the edges are crispy and browned. Plate with vegetables on bottom, then chicken, and top with cranberry apple relish.

Recipe Notes from Jess:

• Jess deserves the darker meat for this recipe but boneless skinless breasts can be easily swapped out for the thighs. Cooking time will need to be adjusted some so just make sure the internal temperature of the breasts reaches 165°F.
• Why should you cook the chicken and vegetables on separate baking sheets? Chicken tends to release juices as it cooks, so if you cooked them on top of the vegetables… you’d most likely end up with soggy veggies. No one likes that, especially when it comes to Brussels sprouts.
• Keep leftovers in sealable containers, refrigerated, and consume within 1 – 2 days.