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:

Method

• 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.