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Top-down view of Mediterranean Fall Harvest Chicken Bake with roasted squash, Brussels sprouts, cranberries, and feta in a baking dish.

Fall Harvest Chicken Bake

A vibrant, sweet, and savory cozy dinner featuring tender chicken thighs roasted alongside caramelized seasonal vegetables like butternut squash, sweet potatoes, and Brussels sprouts, topped with a honey-Dijon glaze, creamy feta, tart cranberries, and crunchy walnuts.
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Prep Time 20 minutes
Cook Time 35 minutes
Servings: 6
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Chicken & Roasted Vegetables:
  • - 4 to 6 bone-in skin-on chicken thighs (or boneless thighs/breasts)
  • - 2 cups butternut squash peeled and diced into 1-inch cubes
  • - 1 1/2 cups sweet potatoes diced into 1-inch cubes
  • - 2 cups Brussels sprouts trimmed and halved
  • - 1 medium red onion cut into thick wedges
  • - 1 crisp apple Honeycrisp or Gala, cored and thinly sliced
  • - 2-3 tbsp extra virgin olive oil
  • - 1 tsp salt or to taste
  • - 1/2 tsp black pepper or to taste
For the Cranberry-Honey Glaze:
  • - 1/3 cup raw honey
  • - 2 tbsp Dijon mustard
  • - 1 tbsp apple cider vinegar or balsamic vinegar
  • - 1 tsp garlic powder
  • - 1 tsp fresh rosemary or dried thyme
For the Topping & Garnish:
  • - 1/2 cup unsweetened dried cranberries
  • - 1/2 cup pecans or walnuts roughly chopped
  • - 1/2 cup authentic Greek feta cheese crumbled
  • - 1 tsp fresh orange zest
  • - 2 tbsp fresh parsley finely chopped

Method
 

  1. Preheat your oven to 400°F (200°C) and lightly oil a large rimmed baking sheet or ceramic baking dish.
  2. Place the cubed butternut squash, sweet potatoes, Brussels sprouts, red onion wedges, and sliced apples directly into the prepared dish.
  3. Drizzle the vegetables with 2 tablespoons of extra virgin olive oil and season with salt and black pepper. Toss well and spread out into a single, even layer.
  4. Pat the chicken thighs completely dry with paper towels. Brush lightly with olive oil, season with salt and pepper, and nestle them among the vegetables skin-side up.
  5. In a small bowl, whisk together the raw honey, Dijon mustard, apple cider vinegar, garlic powder, and fresh herbs.
  6. Spoon or brush half of the honey-Dijon mixture evenly over the chicken thighs and vegetables.
  7. Bake uncovered in the preheated oven for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
  8. Remove the dish from the oven. Drizzle the remaining honey glaze over everything.
  9. Scatter the dried cranberries, chopped walnuts/pecans, and crumbled feta cheese evenly across the top.
  10. Return to the oven for 5 minutes until the nuts are toasted and the cheese is warmed.
  11. Garnish with fresh orange zest and chopped parsley right before serving hot.

Notes

- To make with chicken breasts: reduce bake time by 5-8 minutes to keep meat tender.
- Storage: Keeps up to 4 days in an airtight container in the fridge. Reheat in oven or air fryer for best crispness.