Sheet-Pan Cumin Chicken Thighs with Squash, Fennel, and Grapes Recipe

Name: Sheet-Pan Cumin Chicken Thighs with Squash, Fennel, and Grapes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
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

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

PREP TIME 15m	COOK TIME 45m	TOTAL TIME 1h
YIELD 4 servings

Instructions

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.
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.
Divide chicken, fruit, and vegetables among 4 plates and top with mint.