Tuesday: One Pan Chicken Dinner
I found this one on The Facebook! I enjoyed itwith a pal who "doesn't like squash" - she loved it! NOTE: We are roasting extra chicken for use later in the week.
Serves: 4 Prep: 20 Cooking: 25 - 35
1 tablespoon brown sugar
1 tablespoon ground cumin
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
¼ teaspoon cayenne pepper
1 acorn or delicata squash (about 1 ½ lbs), halved lengthwise, seeded, cut into ¼" half moons
1 fennel bulb (about ½ lb), cut in half lengthwise, sliced into ¼” wedges with core intact
½ lb seedless red grapes (about 1 cup)
1 tablespoon olive oil
8 skin-on, bone-in chicken thighs (about 2 lbs)
This whole dinner can be prepped and ready to pop in the oven when it’s convenient for YOU. Just assemble on the sheet pan, cover with plastic wrap and keep in the fridge.
Mix brown sugar, cumin, salt, pepper, and cayenne in a small bowl.
Toss squash, fennel, Brussels and grapes with oil in a large bowl.
Sprinkle vegetables with half of spice mixture and transfer to rimmed sheet pan in a single layer.
Place chicken in the same large bowl and sprinkle with the remaining spice mixture. Toss to coat.
Arrange, skin side up, on top of vegetables.
Roast for 25 minutes or until skin is browned and an instant-read thermometer inserted into the thickest part of chicken registers 165º.
Great news! This dish is just as yummy at room temp as hot from the oven.