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Sheet-Pan Cumin Chicken Thighs with Squash, Fennel, and Grapes
Ingredients
  • 1 tablespoon brown sugar
  • 1 tablespoon ground cumin
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • 1 acorn or delicata squash (about 1 ½ pounds), halved lengthwise, seeded, cut into ¼" half moons
  • 1 fennel bulb (about ½ pound), cut in half lengthwise, sliced into ¼" wedges with core intact
  • ½ pound seedless red grapes (about 1 cup)
  • 1 tablespoon olive oil
  • 8 skin-on, bone-in chicken thighs (about 2 pounds)
  • ¼ cup torn fresh mint leaves
  • subheading: Special equipment:
  • An 18x13" rimmed baking sheet
Steps
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