Honey Cranberry Chicken Bake with Caramelized Brussels Sprouts, Sweet Potato & Butternut Squash, Carrot-Feta-Walnut Salad, and Cranberry-Honey Glaze
Description
This Honey Cranberry Chicken Bake is the kind of dish that feels festive yet totally doable on a weeknight. Juicy chicken is roasted alongside caramelized Brussels sprouts, sweet potato, and butternut squash, all coated in a glossy cranberry-honey glaze that balances sweet, tart, and savory beautifully. On the side, a fresh carrot, feta, and walnut salad adds crunch, creaminess, and brightness—making this meal comforting, colorful, and deeply satisfying.
Perfect for fall, winter, holidays, or whenever you want your dinner to feel a little special without extra fuss.
Time Breakdown
Prep Time: 20 minutes
Cook Time: 40–45 minutes
Total Time: ~1 hour
Ingredients
For the Chicken & Roasted Vegetables
2 lbs (900 g) bone-in or boneless chicken thighs (or breasts)
2 cups Brussels sprouts, halved
1 large sweet potato, peeled & cubed
2 cups butternut squash, cubed
3 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp dried thyme or rosemary
½ tsp smoked paprika
3 cloves garlic, minced
For the Cranberry-Honey Glaze
½ cup cranberry sauce (whole berry or jellied)
¼ cup honey
2 tbsp balsamic vinegar or apple cider vinegar
1 tbsp Dijon mustard
Zest of 1 orange (optional but amazing)
¼ tsp cinnamon
For the Carrot, Feta & Walnut Salad
2 large carrots, grated or julienned
⅓ cup crumbled feta cheese
¼ cup toasted walnuts, roughly chopped
1 tbsp olive oil
1 tsp honey
1 tsp lemon juice
Pinch of salt & pepper
Instructions
Preheat & Prep
Preheat your oven to 200°C / 400°F. Line a large baking tray with parchment paper or lightly grease it.
Roast the Vegetables
In a large bowl, toss Brussels sprouts, sweet potato, and butternut squash with olive oil, salt, pepper, thyme, smoked paprika, and garlic. Spread evenly on the baking tray.
Add the Chicken
Nestle the chicken pieces among the vegetables. Season lightly with extra salt and pepper.
Make the Cranberry-Honey Glaze
In a small bowl, whisk together:
Cranberry sauce
Honey
Vinegar
Dijon mustard
Orange zest
Cinnamon
Brush half the glaze generously over the chicken and drizzle some over the vegetables.
Bake
Roast uncovered for 25 minutes, then remove from oven and brush with remaining glaze. Toss vegetables gently for even caramelization.
Return to the oven and bake for 15–20 minutes more, until:
Chicken is cooked through (internal temp 75°C / 165°F)
Vegetables are tender and golden
Glaze is sticky and glossy
Make the Salad
While the chicken bakes, toss carrots with olive oil, honey, lemon juice, salt, and pepper. Top with feta and toasted walnuts just before serving.
Serve
Serve the sticky honey-cranberry chicken and roasted vegetables hot, with the fresh carrot-feta-walnut salad on the side. Spoon extra glaze from the pan over everything—don’t waste a drop
Serving Suggestions
Add quinoa or wild rice to make it extra hearty
Sprinkle fresh parsley or thyme for color
Great with warm crusty bread to soak up the glaze
Questions & Answers
Q: Can I use chicken breast instead of thighs?
Yes! Just reduce the final baking time slightly to avoid drying them out.
Q: Can I make this ahead of time?
You can prep everything (including glaze) up to 24 hours ahead. Bake fresh for best texture.
Q: What if I don’t have cranberry sauce?
Simmer ½ cup dried cranberries with ½ cup water and 1 tbsp honey for 10 minutes, then mash.
Q: Is this dish sweet or savory?
Both! The honey and cranberry bring sweetness, balanced by vinegar, mustard, and savory herbs.
Q: Can I make it dairy-free?
Absolutely—just skip the feta or replace it with toasted seeds or avocado.