Name: Sheet-Pan Cumin Chicken Thighs with Squash, Fennel, and Grapes
Cook time: 15 minutes
Total time: 45 minutes
Yield: 4 servings
Ingredients: 1 tablespoon brown sugar; 1 tablespoon ground cumin; 1 tablespoon kosher salt; 1 tablespoon freshly ground black pepper; 1/4 teaspoon cayenne pepper; 1 acorn or delicata squash (about 1 1/2 pounds), halved lengthwise, seeded, cut into 1/4" half moons; 1 fennel bulb (about 1/2 pound), cut in half lengthwise, sliced into 1/4" wedges with core intact; 1/2 pound seedless red grapes (about 1 cup); 1 tablespoon olive oil; 8 skin-on, bone-in chicken thighs (about 2 pounds); 1/4 cup torn fresh mint leaves; An 18x13" rimmed baking sheet

Chicken thighs with squash fennel and grapes on two plates. In the bottom right corner is the top of a sheetfilled of...

Photo by Chelsea Kyle, Food Styling by Ali Nardi

Cumin-rubbed chicken juices season sweet roasted grapes, fennel, and squash in this simple yet flavorful one-pan dinner.

Recipe information

Total Time
45 minutes
Yield
4 servings

Ingredients

1 tablespoon brown sugar

1 tablespoon ground cumin

1 tablespoon kosher salt

1 tablespoon freshly ground black pepper

1/4 teaspoon cayenne pepper

1 acorn or delicata squash (about 1 1/2 pounds), halved lengthwise, seeded, cut into 1/4" half moons

1 fennel bulb (about 1/2 pound), cut in half lengthwise, sliced into 1/4" wedges with core intact

1/2 pound seedless red grapes (about 1 cup)

1 tablespoon olive oil

8 skin-on, bone-in chicken thighs (about 2 pounds)

1/4 cup torn fresh mint leaves

Special equipment:

An 18x13" rimmed baking sheet

Preparation

Step 1
Position rack in upper third of oven and preheat to 425°F. Mix brown sugar, cumin, salt, pepper, and cayenne in a small bowl. Toss squash, fennel, and grapes with oil and half of spice mixture on rimmed baking sheet and arrange in a single layer.
Step 2
Rub chicken thighs with remaining spice mixture and arrange, skin side up, on top of fruit and vegetables. Roast until skin is browned and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, about 35 minutes; if chicken skin or vegetables start to burn, move pan to a lower rack to finish cooking.
Step 3
Divide chicken, fruit, and vegetables among 4 plates and top with mint.

Recipe notes

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