Sheet Pan Maple-Dijon Chicken Thighs with Fennel, Grapes, and Acorn Squash
A Note from Feedfeed

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


Prep time 15mins
Cook time 40mins
Serves or Makes: 4-6


For the Maple Glaze:

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

To assemble:

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

To make the maple glaze:


  • Step 1

    In a medium bowl, whisk all the maple glaze ingredients together until well combined. Set aside.

  • Step 2

    Generously season both sides of the chicken thighs with salt and pepper.

  • Step 3

    Arrange squash, fennel, and grapes on a baking sheet. Toss with half of the maple glaze. Place chicken thighs on top of squash mixture and brush thighs with the remaining maple glaze.

  • Step 4

    Bake until chicken thighs register 165˚F and squash and fennel is golden brown, about 40 minutes, rotating the pan halfway through.

  • Step 5

    Garnish with reserved fennel fronds and serve immediately.