Peach jam glazed chicken thighs and Brussels sprouts sheet pan dinnerv

Hey foodies, i been busy with work all weekend and my best friend rebecka didn't make the top ten in bacon in 2019, because the judges didn't like the lamb bacon, so when you compete you gotta be innovative and take risks a little, same with the san mateo county fair you got to do the same thing, i was told by the judges, and decided to make my family a easy chicken thighs and Brussels sprouts dinner made with bolner Fiesta seasoning (they are two time sponsors from 2018 and 2019 world food championship) and dianes sweet heat peach habanero jam from sonoma area. So here is the  recipe for the jam glazed chicken thighs and Brussels sprouts dinner

Peach jam glazed chicken thighs and Brussels sprouts sheet pan dinner 

1 bag frozen Brussels sprouts defrosted 

2 tbl vegetable oil 

1 tsp bolners fiesta pico de Limon seasoning 

1 tsp garlic powder 

1 tsp each salt and pepper 

4 bone in skin on chicken thighs 

1/3 cup dianes sweet heat peach habanero jam 

Mix spices in a bowl set aide.

Preheat oven to 375 degrees. Line sheetpan with foil. Spread Brussels sprouts in a even layer. Drizzle with vegetable oil and pinch of my seasoning. Toss with hands to coat. 

Wash and season chicken with remaining seasoning meat side up not touching the skin. Place between Brussels sprouts meat side down (the skin should be up for best crisp results) then wash your hands with soapy water.

Bake for 50 minutes basting every 15-20 minutes or until crispy and caramelized.  Enjoy!