This Honey Cranberry Chicken Bake is a hearty, colorful oven-baked meal that combines sweet, savory, tangy, and nutty flavors all in one dish. Juicy chicken is roasted alongside caramelized Brussels sprouts, sweet potatoes, and butternut squash, then finished with a glossy cranberry-honey glaze and topped with fresh carrots, salty feta, and crunchy walnuts. It’s perfect for family dinners, festive occasions, or meal prep because it’s filling, nutritious, and beautifully balanced.
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, peeled and diced
- 1½ cups butternut squash, peeled and cubed
- 2 medium carrots, grated or shaved into ribbons
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon paprika
- Salt and black pepper to taste
Cranberry-Honey Glaze
- ¾ cup cranberry sauce (whole berry or jellied)
- 3 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar or lemon juice
- 1 tablespoon olive oil
- ¼ teaspoon cinnamon (optional, for warmth)
Toppings
- ½ cup feta cheese, crumbled
- ⅓ cup walnuts, roughly chopped and lightly toasted
- 2 tablespoons fresh parsley or thyme, chopped
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 200°C (400°F). Lightly grease a large baking dish or sheet pan. Pat the chicken dry with paper towels and season both sides with salt, pepper, paprika, thyme, and rosemary.
Step 2: Prepare the Vegetables
In a large bowl, combine Brussels sprouts, sweet potato, and butternut squash. Add olive oil, garlic, salt, and black pepper. Toss well so all vegetables are evenly coated.
Step 3: Assemble the Bake
Arrange the vegetables evenly in the baking dish. Place the seasoned chicken pieces on top or nestled among the vegetables so the juices flavor everything as it bakes.
Step 4: Make the Cranberry-Honey Glaze
In a small bowl, whisk together cranberry sauce, honey, Dijon mustard, apple cider vinegar, olive oil, and cinnamon if using. Taste and adjust sweetness or acidity as needed.
Step 5: Glaze and Bake
Brush half of the cranberry-honey glaze generously over the chicken and drizzle a little over the vegetables. Bake uncovered for 30 minutes.
Step 6: Caramelize and Finish
Remove the dish from the oven, flip the chicken, and brush with the remaining glaze. Stir the vegetables slightly to promote even caramelization. Return to the oven and bake for another 15–20 minutes, until the chicken is fully cooked (internal temperature 75°C / 165°F) and vegetables are tender and golden.
Step 7: Add Toppings
Once out of the oven, scatter grated carrots over the hot dish, then sprinkle with feta cheese and toasted walnuts. Garnish with fresh herbs before serving.
Serving Suggestions
Serve this dish hot on its own or with a side of quinoa, couscous, brown rice, or crusty bread to soak up the glaze. It also pairs beautifully with a simple green salad or steamed green beans.
Tips & Variations
- Use chicken thighs for extra juiciness and richer flavor.
- Add red onion slices or apples to the vegetables for extra sweetness.
- Swap walnuts for pecans or almonds if preferred.
- For extra glaze, double the cranberry-honey sauce and serve some on the side.
Nutrition Highlights
This dish is rich in lean protein from chicken, fiber from Brussels sprouts and root vegetables, healthy fats from olive oil and walnuts, and antioxidants from cranberries. The balance of sweet and savory makes it satisfying without being heavy.
Conclusion
Honey Cranberry Chicken Bake with caramelized vegetables, feta, walnuts, and cranberry-honey glaze is a complete, comforting meal that looks impressive yet is easy to prepare. It brings together seasonal ingredients, bold flavors, and nourishing elements in one beautiful bake that everyone will love.