Sheet-Pan Cumin Chicken Thighs with Squash, Fennel, and Grapes
A flavorful one-pan dinner featuring spice-rubbed chicken thighs roasted with seasonal vegetables and sweet grapes. The combination of cumin, brown sugar, and cayenne creates a delicious coating for the chicken while the squash, fennel, and grapes provide a sweet and savory accompaniment.
Ingredients
- •1 tablespoon brown sugar
- •1 tablespoon ground cumin
- •1 tablespoon kosher salt
- •1 tablespoon freshly ground black pepper
- •¼ teaspoon cayenne pepper
- •1 whole acorn or delicata squash
- •1 whole fennel bulb
- •½ pound seedless red grapes
- •1 tablespoon olive oil
- •8 piece skin-on, bone-in chicken thighs
- •¼ cup torn fresh mint leaves
- •1 piece rimmed baking sheet
Cooking Instructions
- 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.
10 min
- 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.
35 min
- 3.
Divide chicken, fruit, and vegetables among 4 plates and top with mint.
5 min
