Heat oven to 350°F.

Sprinkle chicken with ½ teaspoon each of the salt and pepper.

In 12-inch skillet or Dutch oven, heat oil over medium-high heat.

Add chicken; cook 2 minutes on each side or until browned.

Transfer chicken to large shallow roasting pan.

In small bowl, mix syrup, broth, orange peel, orange juice, bourbon, mustard, and remaining ½ teaspoon each salt and pepper.

Place Brussels sprouts and carrots around chicken in pan; dot with butter.

Drizzle vegetables with ¼ cup of the orange mixture.

Brush chicken with ¼ cup orange mixture.

Roast uncovered 1 hour 15 minutes, brushing every 20 minutes with orange mixture and stirring vegetables once, or until meat thermometer reads at least 165°F.

In 1-quart saucepan, heat remaining orange mixture to boiling.

Boil 2 minutes.

Serve orange sauce with chicken and vegetables.

Sprinkle with pecans.