Whisk together all of the Blackberry Hoisin Marinade/Sauce ingredients together in a small microwave safe bowl. Remove 1/3 cup and add it to a large freezer bag or shallow dish along with 2 tablespoons olive oil. Whisk together and add chicken. Turn to evenly coat. Marinate while you prep your veggies at room temperature or cover and refrigerate for up to 6 hours (the longer the more flavorful). Let chicken sit at room temperature 15 minutes before cooking. Cover and refrigerate remaining marinade/sauce separately.

Preheat oven to 400 degrees F. Line a Jelly Roll Pan (15 x 21") with foil and lightly spray with cooking spray. Add Brussels sprouts and butternut squash to baking sheet. Drizzle with 2 tablespoons olive oil and ¼ teaspoon each of salt and pepper. Toss to evenly coat then line in a single layer. Turn Brussels Sprouts so the cut side is down. Roast at 400 degrees F for 20 minutes.

Remove pan from oven and toss with 2 tablespoons reserved marinade. Push veggies to the sides to make room for the chicken in the center of the pan (keep veggies in a single layer). Add chicken in a single layer. Bake for 10-15 minutes (depending on size of chicken) OR until chicken is cooked through, and vegetables are tender.

Heat Reserved Sauce in the microwave. Brush chicken with reserved Sauce and garnish with sesame seeds and green onions if desired. Sheet Pan Chicken is delicious with rice/quinoa.