Grape-Glazed Chicken with Squash

Serves 4 · 15 min prep · 40 min cook

Ingredients

• 2 lb bone-in skin-on chicken thighs
• 2 cups red seedless grapes
• 1 large delicata squash
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 2 tsp fresh thyme leaves
• 1 tsp chopped fresh rosemary
• 4 minced garlic cloves
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup.
2. 2Pat the chicken thighs very dry with paper towels, then season both sides generously with salt, pepper, and half the minced garlic.
3. 3Halve the delicata squash lengthwise, scoop out the seeds, and cut into half-moons half an inch thick; toss with a drizzle of olive oil, salt, and pepper.
4. 4Scatter the squash pieces across the sheet pan in a single layer, then nestle the chicken thighs skin-side up among them.
5. 5Roast for 20 minutes until the chicken skin starts to render and the squash edges begin to caramelize.
6. 6Meanwhile, toss the grapes and cherry tomatoes with remaining olive oil, balsamic vinegar, honey, thyme, rosemary, remaining garlic, and red pepper flakes.
7. 7Pull the pan from the oven, scatter the grape-tomato mixture the chicken and squash, and return to roast another 15–18 minutes.
8. 8Continue cooking until the chicken reaches 165°F at the thickest part, the skin is deep golden and crisp, and the grapes are blistered and jammy.
9. 9Spoon the pan juices and burst grapes over the chicken, let rest 5 minutes so the glaze thickens slightly, then plate family-style.
10. 10Finish with an extra grind of black pepper and a few fresh thyme leaves before serving hot.