Here is a FULL, detailed, professional recipe for your beautiful and festive dish:

** Mediterranean Honey Cranberry Chicken Bake

with Caramelized Brussels Sprouts, Sweet Potato & Butternut Squash, Carrot Feta, Walnuts & Cranberry-Honey Glaze**

 Introduction

This Mediterranean-inspired sheet-pan chicken bake is bursting with color and flavor. Juicy honey-cranberry baked chicken is surrounded by caramelized Brussels sprouts, tender sweet potatoes, and golden butternut squash. It’s finished with a bright carrot-feta mix, toasted walnuts, and a sticky cranberry-honey glaze.
Perfect for Christmas, fall dinners, or any impressive family meal.

 Ingredients (Serves 4–6)

For the Chicken

• 4–6 chicken thighs (bone-in, skin-on) or 4 chicken breasts
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 1 tsp paprika
• 1 tsp dried oregano
• 3 garlic cloves, minced
• ½ tsp salt
• ½ tsp black pepper

For the Vegetables

• 2 cups Brussels sprouts, halved
• 1 large sweet potato, cubed
• 2 cups butternut squash cubes
• 2 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp smoked paprika (optional)

Carrot Feta Topping

• 1 large carrot, grated
• ⅓ cup crumbled feta
• 1–2 tbsp parsley, finely chopped
• 1 tbsp lemon juice
• 1 tsp olive oil
• Pinch of salt & pepper

Cranberry-Honey Glaze

• ¾ cup dried cranberries (or fresh if available)
• 2 tbsp honey
• 1 tbsp balsamic vinegar (or lemon juice)
• 2 tbsp water
• 1 tsp olive oil
• Pinch of salt

Optional Garnishes

• ¼ cup toasted walnuts, roughly chopped
• Fresh parsley
• Additional dried cranberries

 Prep & Cook Time

• Prep: 20 minutes
• Cook: 40–50 minutes
• Total: ~1 hour

 Step-by-Step Instructions

1. Marinate the Chicken

Mix together:

• olive oil
• lemon juice
• honey
• mustard
• garlic
• paprika
• oregano
• salt & pepper

Coat chicken well and let marinate 10–30 minutes (or overnight for deeper flavor).

2. Prepare the Vegetables

In a bowl, toss:

• Brussels sprouts
• sweet potato
• butternut squash
• olive oil
• salt
• pepper
• smoked paprika

Spread evenly on a large baking tray.

Place marinated chicken pieces on top (skin side up).

3. Bake

Bake at 200°C / 400°F for 40–50 minutes, until:

• chicken is golden & cooked through
• vegetables are caramelized and tender

For extra crispiness, broil the chicken for the last 2–3 minutes.

4. Make the Cranberry-Honey Glaze

In a small pan:

1. Add cranberries, honey, balsamic vinegar, water, olive oil, and salt.
2. Simmer on low heat 4–5 minutes until thick, sticky, and glossy.
3. Taste and adjust—add more honey for sweetness or vinegar for tang.

5. Prepare the Carrot-Feta Mix

Combine:

• grate carrot
• feta
• parsley
• lemon juice
• olive oil
• salt & pepper

Stir lightly. This adds freshness and creamy tang to the dish.

6. Assemble & Serve

On a large serving platter or directly on the sheet pan:

1. Arrange the vegetables.
2. Place the baked chicken on top.
3. Drizzle generously with cranberry-honey glaze.
4. Sprinkle carrot-feta mixture on the sides or over everything.
5. Add toasted walnuts and extra cranberries.
6. Garnish with parsley.

 Serving Suggestions

• Serve with warm quinoa, couscous, wild rice, or garlic bread.
• A crisp green salad balances the meal.
• Leftovers are perfect for meal prep.

 Tips & Variations

For Extra Mediterranean Flavor

• Add olives or cherry tomatoes to the tray.
• Use fresh rosemary or thyme on the chicken.

Make it Spicy

• Add 1 tsp chili flakes to chicken marinade.

Make it Creamy

• Serve with whipped feta or yogurt-garlic sauce.

Low-Calorie Version

• Use chicken breasts instead of thighs.
• Reduce glaze honey by half.

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