Sheet Pan Maple-Dijon Chicken Thighs with Fennel, Grapes, and Acorn Squash recipe

Sheet Pan Maple-Dijon Chicken Thighs with Fennel, Grapes, and Acorn SquashRecipe Intro From feedfeed

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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.

RecipePrep time 15 minutesCook time 40 minutesYield: Serves or Makes 4-6 For the Maple Glaze:

Ingredients

0 1/4 cup olive oil
tablespoons maple syrup
tablespoon Dijon mustard
orange, zested
medium clove garlic, grated
(1-inch) knob grated and peeled ginger
teaspoon Aleppo pepper
teaspoons kosher salt
0 Black peppercorns, freshly ground, to taste

To Assemble:

Ingredients

small acorn squash, seeded and sliced
small bulb fennel, cored and sliced, fronds removed
cups de-vined red grapes
0 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.