Honey Cranberry Chicken Bake with Caramelized Brussels Sprouts, Sweet Potato & Butternut Squash, Carrot Feta, Walnuts, and Cranberry-Honey Glaze
This Honey Cranberry Chicken Bake is the ultimate cozy dinner, combining tender baked chicken with roasted fall vegetables, sweet-tart cranberries, creamy feta cheese, and crunchy walnuts. A luscious cranberry-honey glaze ties everything together, creating a beautiful balance of sweet, savory, and tangy flavors. Perfect for weeknight meals, holiday gatherings, or meal prep, this colorful one-pan dish is as nutritious as it is delicious.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4–6
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Vegetables
- 2 cups Brussels sprouts, trimmed and halved
- 2 cups butternut squash, cubed
- 2 medium sweet potatoes, peeled and cubed
- 2 large carrots, sliced
- 2 tablespoons olive oil
- Salt and black pepper, to taste
For the Cranberry-Honey Glaze
- 1 cup fresh or frozen cranberries
- ¼ cup honey
- 2 tablespoons orange juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- ¼ teaspoon cinnamon
For Topping
- ½ cup crumbled feta cheese
- ½ cup chopped walnuts
- 2 tablespoons chopped fresh parsley
Instructions
Step 1: Prepare the Oven
Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan with cooking spray or olive oil.
Step 2: Season the Chicken
Pat the chicken dry with paper towels. Rub with olive oil and season with garlic powder, paprika, thyme, salt, and black pepper. Set aside while preparing the vegetables.
Step 3: Prepare the Vegetables
In a large bowl, combine the Brussels sprouts, butternut squash, sweet potatoes, and carrots. Drizzle with olive oil and season lightly with salt and pepper. Toss until evenly coated.
Spread the vegetables around the baking dish and place the seasoned chicken pieces in the center.
Step 4: Make the Cranberry-Honey Glaze
In a small saucepan over medium heat, combine the cranberries, honey, orange juice, balsamic vinegar, Dijon mustard, and cinnamon.
Cook for 5–7 minutes, stirring occasionally, until the cranberries burst and the mixture thickens into a glossy sauce. Use the back of a spoon to gently crush some of the berries for a smoother texture.
Step 5: Bake
Brush half of the cranberry-honey glaze over the chicken and drizzle a little over the vegetables.
Bake for 35–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized around the edges.
During the last 10 minutes of baking, brush the remaining glaze over the chicken for extra flavor and shine.
Step 6: Finish and Serve
Remove the pan from the oven and let rest for 5 minutes.
Sprinkle the roasted vegetables and chicken with crumbled feta cheese, chopped walnuts, and fresh parsley. The creamy feta melts slightly against the warm vegetables while the walnuts add a delightful crunch.
Serve warm with an extra spoonful of cranberry-honey glaze over the top. Every bite delivers juicy chicken, caramelized vegetables, sweet cranberries, tangy feta, and crunchy walnuts—a perfect combination of comfort and elegance.