ingredients
1    tablespoon   chili powder
1    tablespoon   packed brown sugar
1    teaspoon   smoked paprika
1/2   teaspoon   salt
2 1/2 - 3    pounds   meaty chicken pieces (breast halves, thighs, and drumsticks)
8    ounces   Brussels sprouts, halved if large
1    pound   fingerling potatoes, halved lengthwise
3    tablespoons   olive oil
2      medium cooking apples (Fuji, Gala, or Cortland), cored and each cut into 8 wedges
    Finely shredded orange peel
directions
Preheat oven to 450 degrees F. Line a large shallow baking pan with foil, if desired; set aside. In a small bowl combine chili powder, brown sugar, smoked paprika, and salt. Pat chicken dry with paper towels. Rub spice mixture evenly over chicken pieces. Arrange chicken in prepared baking pan. Add Brussels sprouts and potatoes to pan. Drizzle chicken and vegetables with 2 tablespoons of the oil. Roast, uncovered, for 20 minutes, stirring vegetables once.
Add apples to pan (or divide the mixture between two baking pans if crowded). Drizzle with remaining oil and toss to coat. Roast for 15 to 20 minutes more or until chicken breast registers 165 degrees F in the thickest part and legs and thighs register at least 170 degrees F and vegetables are tender. Garnish with orange peel.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 664, Fat, total (g) 39, chol. (mg) 144, sat. fat (g) 10, carb. (g) 40, Monounsaturated fat (g) 19, Polyunsaturated fat (g) 7, Trans fatty acid (g) 0, fiber (g) 8, sugar (g) 16, pro. (g) 40, vit. A (IU) 1545.26, vit. C (mg) 66.23, Thiamin (mg) 0.26, Riboflavin (mg) 0.35, Niacin (mg) 12.52, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 65.95, Cobalamin (Vit. B12) (µg) 0.39, sodium (mg) 465, Potassium (mg) 1127, calcium (mg) 71, iron (mg) 3.6, Percent Daily Values are based on a 2,000 calorie diet