Sheet-Pan Cumin Chicken Thighs with Squash, Fennel, and Grapes
['1 tablespoon brown sugar', '1 tablespoon ground cumin', '1 tablespoon kosher salt', '1 tablespoon freshly ground black pepper', '1/4 teaspoon cayenne pepper', '1 acorn or delicata squash (about 1 1/2 pounds), halved lengthwise, seeded, cut into 1/4" half moons', '1 fennel bulb (about 1/2 pound), cut in half lengthwise, sliced into 1/4" wedges with core intact', '1/2 pound seedless red grapes (about 1 cup)', '1 tablespoon olive oil', '8 skin-on, bone-in chicken thighs (about 2 pounds)', '1/4 cup torn fresh mint leaves', 'An 18x13" rimmed baking sheet']
Position rack in upper third of oven and preheat to 425°F. Mix brown sugar, cumin, salt, pepper, and cayenne in a small bowl. Toss squash, fennel, and grapes with oil and half of spice mixture on rimmed baking sheet and arrange in a single layer.
Rub chicken thighs with remaining spice mixture and arrange, skin side up, on top of fruit and vegetables. Roast until skin is browned and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, about 35 minutes; if chicken skin or vegetables start to burn, move pan to a lower rack to finish cooking.
Divide chicken, fruit, and vegetables among 4 plates and top with mint.
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