Sheet Pan Maple-Dijon Chicken Thighs with Fennel, Grapes, and Acorn Squash
share
Rate
(38)
Recipe Intro From thefeedfeed

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!

Take your weeknight dinner game to the next level with a simple, one-pan chicken dish that the whole family will love! A tasty Vermont maple syrup glaze gives you that signature crispy skin and the veggies are covered in sweet, hearty flavor.

Details

Prep time 15mins
Cook time 40mins
Serves or Makes: 4-6
Buy ingredients
Add ingredients directly to your favorite online grocery cart (where available).
Print recipe

Recipe

For the Maple Glaze:

ingredients

  • 1/ 4 cup olive oil
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 1 orange, zested
  • 1 medium clove garlic, grated
  • 1 (1-inch) knob grated and peeled ginger
  • 1 teaspoon Aleppo pepper
  • 1 1/ 2 teaspoons kosher salt
  • Black peppercorns, freshly ground, to taste

To Assemble:

ingredients

  • 1 small acorn squash, seeded and sliced
  • 1 small bulb fennel, cored and sliced, fronds removed
  • 2 cups de-vined red grapes
  • 4-6 (about 4 pounds) bone-in, skin-on chicken thighs

Method

  • Step 1

    Preheat oven to 425°F.

  • Step 2

    Make the maple glaze. In a medium bowl, whisk all ingredients and set aside.

  • Step 3

    Arrange squash, fennel, and grapes on a baking sheet. Toss with half of maple glaze. Place chicken thighs on top of squash mixture and brush thighs with remaining h maple glaze. Bake until chicken thighs register 165˚F and squash and fennel are golden brown, about 40 minutes, rotating the pan halfway through. Garnish with reserved fennel fronds and serve immediately.