Honey Cranberry Chicken Bake with Caramelized Brussels Sprouts, Sweet Potato & Butternut Squash, Carrot Feta, Walnuts, and Cranberry-Honey Glaze

🍯🍗 Honey Cranberry Chicken Bake with Caramelized Brussels Sprouts, Sweet Potato & Butternut Squash

with Carrot-Feta, Walnuts & Cranberry-Honey Glaze (Mediterranean Style)
One-pan • Sweet-savory • Festive yet healthy

This Honey Cranberry Chicken Bake is a stunning Mediterranean-inspired dish where tender chicken roasts alongside caramelized vegetables, finished with a glossy cranberry-honey glaze. Tangy feta, crunchy walnuts, and sweet carrots bring balance, texture, and color—perfect for weeknights or special gatherings.

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🌿 Mediterranean Highlights

• Extra-virgin olive oil as the main fat

• Natural sweetness from honey & cranberries

• Nuts, vegetables, herbs, and feta for balance

• Oven-roasted, not fried

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📝 Ingredients (Serves 4–6)

Chicken & Vegetables

• 1.5 lb (700 g) chicken thighs or breasts

• 2 cups Brussels sprouts, halved

• 1 large sweet potato, cubed

• 2 cups butternut squash, cubed

• 2 large carrots, sliced or ribboned

• 2 tbsp extra-virgin olive oil

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp dried thyme or rosemary

• ½ tsp paprika

Cranberry-Honey Glaze

• ½ cup fresh or dried cranberries

• 3 tbsp honey

• 2 tbsp balsamic vinegar or lemon juice

• 1 tsp Dijon mustard

• 1 clove garlic, minced

• ¼ cup water or orange juice

Toppings

• ½ cup crumbled feta cheese

• ⅓ cup chopped walnuts (toasted if possible)

• Fresh parsley or thyme for garnish

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👩‍🍳 Instructions

1. Preheat oven
   Preheat to 200°C / 400°F. Line a large baking sheet or roasting pan.

2. Season & roast vegetables
   Toss Brussels sprouts, sweet potato, squash, and carrots with olive oil, salt, pepper, thyme, and paprika.
   Spread evenly on the pan and roast 20 minutes.

3. Add chicken
   Nestle chicken among the vegetables. Lightly season chicken with salt and pepper. Return to oven for 20–25 minutes.

4. Make cranberry-honey glaze
   In a small saucepan, combine cranberries, honey, balsamic (or lemon), Dijon, garlic, and water/juice.
   Simmer 5–7 minutes until slightly thick and glossy.

5. Glaze & finish baking
   Spoon glaze generously over chicken and vegetables.
   Bake an additional 10 minutes, until chicken is cooked through and vegetables are caramelized.

6. Finish & serve
   Sprinkle with feta, walnuts, and fresh herbs. Serve warm.

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🍽 Serving Suggestions

• With a simple arugula or Greek salad

• With quinoa or farro for a heartier Mediterranean meal

• Perfect as a holiday or dinner-party main

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🧮 Approximate Nutrition (Per Serving)

• Calories: ~430

• Protein: ~32 g

• Healthy fats from olive oil & walnuts

• Naturally sweetened, balanced & filling

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❓ Q & A

Q: Can I use chicken breasts instead of thighs?
A: Yes. Thighs stay juicier, but breasts work well—just don’t overbake.

Q: Can I make this ahead of time?
A: Yes. Roast everything, refrigerate up to 2 days, and reheat gently.

Q: Can I skip honey or reduce sweetness?
A: Absolutely. Use 1–2 tbsp honey or replace with pomegranate molasses.

Q: Are frozen cranberries okay?
A: Yes—no need to thaw first.

Q: Is this recipe weight-loss friendly?
A: Yes when portions are balanced—high protein, fiber-rich vegetables, and natural sweetness.