Honey Cranberry Chicken Bake with Caramelized Brussels Sprouts, Sweet Potato & Butternut Squash, Carrot Feta, Walnuts, and Cranberry-Honey Glaze
Ingredients
4–6 chicken pieces (thighs or breast)
2 tbsp olive oil
3 tbsp honey
2 tbsp whole-grain mustard
3 garlic cloves (minced)
1 lemon (juiced + sliced)
1/2 cup dried cranberries
1/3 cup feta cheese (crumbled)
1 tsp oregano
1 tsp thyme
1/2 tsp paprika
Salt & black pepper (to taste)
1 cup cherry tomatoes (optional)
1/4 cup olives (optional)
Fresh parsley (for garnish)
Steps
Prep & Season Chicken:
Pat chicken dry and season generously with salt, black pepper, oregano, thyme, and paprika.
Make Honey-Mustard Sauce:
In a bowl mix honey, olive oil, mustard, garlic, and lemon juice.
Arrange Chicken in Dish:
Place chicken in a baking dish, pour sauce over it, add lemon slices on top, then sprinkle cranberries, olives and cherry tomatoes.
Bake:
Bake in preheated oven at 190°C (375°F) for 35–40 mins until chicken is golden and juicy.
Finish Mediterranean Style:
Take out, sprinkle feta, drizzle a little extra honey, and garnish with parsley. Serve hot!
Best Served With
Garlic hummus
Couscous or rice
Roasted Mediterranean veggies
Crusty bread
Tips
 If using breast, cover dish with foil for 20 mins then uncover to avoid dryness
 Add a splash of chicken broth for extra sauce
 Use orange juice instead of lemon for sweeter glaze
