Mediterranean Honey Cranberry Chicken Bake

by

Mediterranean Honey Cranberry Chicken Bake

with Caramelized Brussels Sprouts, Sweet Potato, Butternut Squash, Carrots, Feta, Walnuts & Cranberry-Honey Glaze

 Description

This Honey Cranberry Chicken Bake is a cozy, oven-roasted Mediterranean-inspired meal that balances sweet, savory, and tangy flavors. Juicy chicken is roasted alongside caramelized Brussels sprouts, sweet potatoes, butternut squash, and carrots, then finished with a glossy cranberry-honey glaze, crunchy walnuts, and creamy feta. It’s vibrant, nourishing, and perfect for fall or winter dinners—yet elegant enough for guests.

 Ingredients

Chicken & Vegetables

  • 4 chicken breasts or thighs (boneless or bone-in)

  • 2 tablespoons olive oil

  • 2 cups Brussels sprouts, halved

  • 1½ cups sweet potato, diced

  • 1½ cups butternut squash, diced

  • 1 cup carrots, sliced

  • ½ teaspoon paprika

  • ½ teaspoon garlic powder

  • ½ teaspoon dried thyme or rosemary

  • Salt & black pepper, to taste

Cranberry-Honey Glaze

  • 1 cup fresh or dried cranberries

  • â…“ cup honey

  • 2 tablespoons balsamic vinegar or lemon juice

  • 1 tablespoon Dijon mustard

  • 1 teaspoon orange zest (optional, but amazing)

  • 1 tablespoon olive oil

Toppings (Optional but Recommended)

  • ¼ cup walnuts, toasted

  • ¼ cup crumbled feta cheese

  • Fresh rosemary or thyme, for garnish

 Instructions

1. Prep the Oven

Preheat oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.

2. Season the Vegetables

In a large bowl, toss Brussels sprouts, sweet potato, butternut squash, and carrots with olive oil, salt, pepper, paprika, garlic powder, and thyme.

3. Arrange the Bake

Spread vegetables evenly in the baking dish. Nestle the chicken pieces on top and drizzle with a bit more olive oil. Season chicken generously with salt and pepper.

4. Make the Cranberry-Honey Glaze

In a small saucepan over medium heat, combine cranberries, honey, balsamic vinegar, Dijon, olive oil, and orange zest. Simmer 8–10 minutes until thick and glossy.

5. Bake

Spoon half of the glaze over the chicken. Bake uncovered for 30–35 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are caramelized.

6. Finish & Garnish

Drizzle remaining glaze over the chicken. Sprinkle with walnuts, feta, and fresh herbs. Let rest 5 minutes before serving.

Servings

Serves: 4
Serving Size: 1 chicken piece + mixed vegetables

 Chef’s Notes

  • Chicken thighs stay juicier, while breasts are leaner—both work beautifully.

  • For extra caramelization, broil for 2–3 minutes at the end.

  • This dish tastes even better the next day!

Tips & Variations

  • Make it dairy-free: Skip feta or use a plant-based alternative.

  • Add heat: Stir in red pepper flakes or chili paste to the glaze.

  • Vegetarian option: Replace chicken with thick-cut cauliflower or chickpeas.

  • Meal prep friendly: Stores well up to 4 days refrigerated.

 Nutritional Information (Approx. per serving)

  • Calories: 480

  • Protein: 36g

  • Carbohydrates: 42g

  • Fiber: 8g

  • Fat: 20g

  • Sugar: 18g

(Values vary based on ingredients used)

 Health Benefits

  • High Protein: Supports muscle and satiety

  • Antioxidant-Rich: Cranberries & vegetables boost immunity

  • Heart-Healthy Fats: Olive oil and walnuts support cardiovascular health

  • Gut-Friendly Fiber: Brussels sprouts and squash aid digestion

 Recipe Q&A

Q: Can I use frozen vegetables?
A: Yes! Thaw and pat dry first to avoid excess moisture.

Q: Can I make this ahead of time?
A: Absolutely—assemble everything and refrigerate up to 24 hours before baking.

Q: What pairs well with this dish?
A: Couscous, quinoa, or crusty bread soak up the glaze beautifully.

Q: Can I use maple syrup instead of honey?
A: Yes—maple syrup gives a deeper, earthy sweetness.

Leave a Comment