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

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

• 1 tablespoon brown sugar

• 1 tablespoon ground cumin

• 1 tablespoon kosher salt

• 1 tablespoon freshly ground black pepper

• 1/4 teaspoons cayenne pepper

• 1 acorn or delicata squash (about 675g), halved lengthwise, seeded, cut into 1/4" half moons

• 1 fennel bulb (about 230g ), cut in half lengthwise, sliced into 1/4" wedges with core intact

• 230g seedless red grapes (about 240ml )

• 1 tablespoon olive oil

• 8 skin-on, bone-in chicken thighs (about 900g )

• 1/4 cup torn fresh mint leaves

• An 18x13" rimmed baking sheet

How to make Sheet-Pan Cumin Chicken Thighs with Squash, Fennel, and Grapes

Position rack in upper third of oven and preheat to 218°C. 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 74°C, 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.