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Epicurious

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

By Anna Stockwell

4.6

(76)

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

  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.

TagsAcorn SquashSquashVegetableDelicata SquashFennelRoot VegetableGrapeFruitMintHerbs & SpicesChicken ThighChickenPoultryMainDinnerNut FreeGluten FreeDairy FreeQuickEasySheet-Pan DinnersRoastFallEpicurious

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