Smoky Chicken with Fingerling Potatoes

Preheat oven to 450°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°F in the thickest part and legs and thighs register at least 170°F and vegetables are tender. Garnish with orange peel.