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 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

1. Position rack in upper third of oven and preheat to 425u0b0F. 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.
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 165u0b0F, about 35 minutes; if chicken skin or vegetables start to burn, move pan to a lower rack to finish cooking.
3. Divide chicken, fruit, and vegetables among 4 plates and top with mint.

brown sugar, ground cumin, kosher salt, freshly ground black pepper, cayenne pepper, acorn, fennel, red grapes, olive oil, chicken, mint leaves, baking sheet

Taken from www.epicurious.com/recipes/food/views/sheet-pan-cumin-chicken-thighs-with-squash-fennel-and-grapes-56390000 (may not work)