Active Time

　　15 minutes

　　Total Time

　　45 minutes

　　Cumin-rubbed chicken juices season sweet roasted grapes, fennel, and squash in this simple yet flavorful one-pan dinner.

　　

Ingredients

4 servings

　　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

　　

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.