Description
This Honey Cranberry Chicken Bake with Roasted Autumn Vegetables features juicy chicken glazed in a sweet-tart honey cranberry sauce, baked alongside caramelized seasonal vegetables for a cozy, flavorful one-pan dinner.
Ingredients
4 boneless, skinless chicken thighs (or breasts)
1 cup fresh or frozen cranberries
1/3 cup honey
2 tablespoons Dijon mustard
2 tablespoons olive oil (divided)
3 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Salt and black pepper, to taste
2 cups cubed butternut squash
2 medium carrots, sliced
1 red onion, cut into wedges
1 cup Brussels sprouts, halved
1 tablespoon balsamic vinegar
Fresh parsley, for garnish (optional)
Instructions
1. Preheat oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.
2. In a small saucepan over medium heat, combine cranberries, honey, Dijon mustard, 1 tablespoon olive oil, garlic, thyme, smoked paprika, salt, and pepper. Simmer for 5–7 minutes until cranberries soften and sauce thickens slightly.
3. Place chicken in the prepared baking dish and brush generously with the honey cranberry glaze.
4. In a large bowl, toss butternut squash, carrots, red onion, and Brussels sprouts with remaining olive oil, balsamic vinegar, salt, and pepper.
5. Arrange vegetables around the chicken in the pan.
6. Bake for 35–40 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and caramelized.
7. Brush chicken with additional glaze halfway through baking for extra flavor.
8. Remove from oven and let rest for 5 minutes before serving.
9. Garnish with fresh parsley and serve warm.
Notes
For crispier vegetables, avoid overcrowding the pan and use a large sheet pan.
You can substitute maple syrup for honey for a deeper autumn flavor.
Bone-in chicken will require 5–10 additional minutes of cooking time.
Leftovers store well in an airtight container in the refrigerator for up to 4 days.
Serve with wild rice or crusty bread to soak up the extra glaze.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken portion with vegetables
- Calories: 420
- Sugar: 18g
- Sodium: 390mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 120mg