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Recipe from Epicurious
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 cup seedless red grapes
1 tablespoon olive oil
8 skin-on, bone-in chicken thighs (about 2 pounds)
1/4 cup torn fresh mint leaves
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.
