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

chicken low fat kid-friendly low cal mint fennel squash healthy low cholesterol sheet-pan dinner small plates

Anna Stockwell

4 servings

Source

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

An 18x13" rimmed baking sheet

Method

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.