Pre heat your oven to 350 degrees

Cut the chicken thighs in half, cut the bacon strips in half

Wrap each chicken thigh with bacon and secure with a skewer or toothpick and place it on the sheet pan

Slice each Brussels Sprout in half and place it on the sheet tray

Peel the carrots, cut them into 3 inch long pieces (try to make the pieces roughly the same size) and place them in the sheet pan

Chop the red onion (if you're using it) into 1/2 inch thick slices and place that on the sheet pan

Season everything with salt and pepper

Pour 1/4 cup of water on the sheet pan, place the pan in the oven and bake for 20 minutes

Turn the chicken and vegetables over and cook for another 20 minutes or until the chicken is cooked to 165 degrees

Remove the chicken from the pan and pout the balsamic vinegar over the vegetables. Stir to combine and serve the vegetables with the chicken