Mediterranean Honey Cranberry Chicken Bake with Caramelized Brussels Sprouts, Sweet Potato, Butternut Squash, Carrot, Feta, Walnuts and Cranberry-Honey Glaze
This chicken and vegetable bake brings together sweet, savory and tart Mediterranean flavors in one pan. The chicken turns tender and juicy while the vegetables caramelize in the oven, creating a mix of textures that feel warm and satisfying. Honey, cranberries and a touch of citrus give the dish a bright edge that balances the earthy vegetables. The walnuts add a little crunch, and the feta brings a creamy, salty finish that ties everything together. It is a full meal on its own and works well for weeknights or a special dinner when you want something colorful, comforting and full of flavor. The recipe is simple to assemble and flexible enough to adjust to what you have on hand.
Prep: 25 minutes
Cook: 45–50 minutes
Total: 1 hour 10–15 minutes
Ingredients
Chicken & Vegetables
4 chicken breasts or thighs
2 tablespoons olive oil
2 cups Brussels sprouts, halved
1½ cups diced sweet potato
1½ cups diced butternut squash
1 cup sliced carrots
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon cinnamon (optional but adds warmth)
Cranberry-Honey Glaze
½ cup fresh or frozen cranberries
3 tablespoons honey
1 tablespoon Dijon mustard
2 tablespoons lemon juice
1 teaspoon lemon zest
1 tablespoon balsamic vinegar
2 tablespoons olive oil
Pinch of salt and pepper
Toppings
½ cup crumbled feta
¼ cup chopped walnuts
2 tablespoons chopped parsley
Instructions
Preheat the oven to 400°F (205°C).
Place the Brussels sprouts, sweet potato, squash and carrots on a baking sheet or large baking dish.
Drizzle with olive oil and season with salt, pepper, garlic powder, paprika, oregano and cinnamon. Toss well.
Clear space for the chicken pieces and place them in the center.
Season the chicken with a little salt, pepper and paprika.
In a small bowl, whisk together the cranberries, honey, Dijon, lemon juice, lemon zest, balsamic vinegar, olive oil, salt and pepper.
Spoon half the glaze over the chicken and vegetables.
Bake for about 25 minutes, then remove the pan and gently toss the vegetables. Add more glaze on top.
Return to the oven and bake for another 20–25 minutes, until the chicken is cooked through and the vegetables are caramelized.
Sprinkle with feta, walnuts and parsley before serving.
Tips
Cut the vegetables into similar sizes so they cook evenly.
Spread everything out well on the pan. Crowding prevents caramelization.
Use thighs if you prefer juicier chicken. They hold up well to longer cooking.
If your cranberries are very tart, add an extra teaspoon of honey.
Stir the vegetables halfway to prevent burning and to help them brown evenly.
Add a splash of water or chicken broth to the pan if you notice the glaze getting too thick.
Taste the glaze before baking. Adjust the lemon or honey depending on how bright or sweet you want it.
Toast the walnuts lightly in a dry pan before sprinkling them on top for deeper flavor.
If the chicken browns too quickly, cover it loosely with foil.
Let the dish rest for a few minutes after baking so the glaze thickens and the flavors settle.
Variations
Mediterranean herb version: Add rosemary, thyme or dill for a stronger herbal profile.
Extra veggie mix: Add zucchini, parsnips or red onion for more variety.
Cranberry-orange glaze: Replace lemon juice with orange juice and add orange zest.
Spicy-sweet version: Add a small amount of harissa or red pepper flakes to the glaze.
Pomegranate topping: Add fresh pomegranate seeds for extra color and sweetness.
Greek-style: Add olives and extra oregano, then skip the cinnamon.
Creamier finish: Add a small drizzle of yogurt or tzatziki right before serving.
Balsamic-forward: Double the balsamic vinegar and reduce the honey slightly.
Nut swap: Use pistachios or pecans instead of walnuts.
Chicken swap: Replace chicken with salmon fillets and reduce cooking time to about 15–18 minutes after adding the glaze.
Q&A
Can I make this with bone-in chicken?
Yes. Increase the baking time by 10–15 minutes.
Can I use dried cranberries instead of fresh?
They won’t work the same for the glaze, but you can sprinkle them on top after baking.
How do I keep the vegetables from burning?
Stir halfway through cooking and avoid cutting them too small.
Can I prepare the glaze ahead?
Yes. It keeps well in the fridge for two to three days.
Is it okay to use frozen vegetables?
Use fresh if possible. Frozen vegetables release more moisture and won’t caramelize as well.
Can I substitute the honey?
Maple syrup works well for a deeper sweetness.
What if my chicken is done before the vegetables?
Remove the chicken, cover it and continue roasting the vegetables.
Can I add cheese besides feta?
Goat cheese or ricotta works, but add it after baking.
Can I use only one type of vegetable?
Yes. Sweet potato or squash alone will still taste great.
How do I make it lighter?
Reduce the honey, use less oil and rely more on lemon for brightness.
Nutrition
(per serving, estimated)
Calories: 540
Protein: 40g
Carbs: 48g
Fat: 22g
Fiber: 7g
Sodium: 720mg
Conclusion
This Mediterranean honey cranberry chicken bake delivers a colorful mix of vegetables, tender chicken and a bright glaze that brings everything together. The cranberries and honey offer sweetness and tartness, the vegetables caramelize into soft, flavorful bites and the feta and walnuts finish the dish with creamy and crunchy textures. The recipe is flexible and works with different vegetables, herbs and proteins. It makes a complete meal in one pan and tastes like something you spent much more time preparing. If you want a balanced dish that feels both hearty and fresh, this chicken bake fits the moment perfectly.