In a medium bowl, mix together the ingredients for the marinade.
Place the chicken in the bowl with the marinade. Marinate in the refrigerator 1 hour (overnight is recommended for best results).
Remove chicken from refrigerator and rest at room temperature 30 minutes prior to baking. In the meantime, chop the Brussels sprouts.
Preheat oven to 350ºF. Prepare a large baking sheet with a slip mat or grease with extra virgin olive oil.
Place in a bowl and toss together with extra virgin olive oil and red pepper flakes.
Assemble the chicken in the middle of the sheet pan with Brussels sprouts around it.
Bake at 350ºF for 30 minutes. Remove from the oven and serve immediately.