Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.

In a mixing bowl, whisk together maple syrup, Dijon mustard, olive oil, thyme, salt, paprika, and black pepper until smooth.

Coat the chicken in half of the glaze and marinate in the fridge for at least 30 minutes, preferably overnight.

Chop sweet potatoes, halve Brussels sprouts, slice shallots, and dice smoked bacon.

In a large bowl, combine sweet potatoes, Brussels sprouts, shallots, and bacon. Drizzle with the remaining glaze and mix well.

Spread the vegetables on the baking sheet and place the marinated chicken on top, brushing with remaining glaze.

Roast in the oven for 40-45 minutes until chicken reaches 165°F and vegetables are caramelized.

Let the dish cool for about 10 minutes before serving warm.