Sheet Pan Maple-Dijon Chicken Thighs with Fennel, Grapes, and Acorn Squash by thefeedfeed | Quick & Easy Recipe | The Feedfeed
Sheet Pan Maple-Dijon Chicken Thighs with Fennel, Grapes, and Acorn Squash
Recipe Intro From thefeedfeed

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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.


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 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:

  • 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


  • 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.