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Epicurious

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

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

Need to make a substitution?

Preparation

  1. 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.

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