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 cucchiaio di olio d'oliva

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

• 1/4 cup torn fresh mint leaves

• An 18x13" rimmed baking sheet

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.

Avvertenza

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