Preheat oven to 425 F. Spray a sheet-pan with non-stick spray (or line with foil).
In a gallon size ziplock bag (or medium bowl) add Brussels sprouts, sweet potato, red potato, apple, shallots and drizzle with olive oil to lightly coat. Spread in a even layer on sheet-pan. Add bacon pieces. Salt and pepper to taste Set aside.
In a small bowl mix maple syrup, olive oil, chipotle, and brown sugar together.
Wash and pat the chicken dry. Rub maple syrup mixture over each piece of chicken and salt and pepper to taste. Place on top of the vegetable mixture on sheet-pan.
Place in oven and roast until chicken and veggies are golden brown, approx. 30 min. (chicken should register 165F on thermometer in center).
Sprinkle with fresh rosemary and serve.