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Honey Cranberry Chicken Bake with Ricotta Cheese

Honey Cranberry Chicken Bake with Ricotta Cheese Delight

This Honey Cranberry Chicken Bake with Ricotta Cheese is a delightful one-pan meal capturing the flavors of autumn.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs Juicy and flavorful
For the Vegetables
  • 2 cups Brussels Sprouts Can substitute with broccoli or cauliflower
  • 2 cups Sweet Potatoes Can also use butternut squash or carrots
  • 2 cups Butternut Squash Replace with carrots if not available
For the Glaze
  • 1 cup Fresh Cranberries Swap with frozen cranberries without thawing
  • 1/3 cup Honey For a vegan option, use maple syrup
For the Seasoning
  • 1/2 cup Feta Cheese Can be omitted for dairy-free
  • 2 tbsp Olive Oil Choose any neutral oil if preferred
  • 1/2 cup Walnuts Can substitute with pecans or omit entirely
  • to taste Seasonings (Salt, Pepper, Thyme) Feel free to experiment

Equipment

  • Large baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Chop the Brussels sprouts, sweet potatoes, and butternut squash into uniform pieces, ideally about 1-inch in size. Spread them across a large baking sheet.
  3. Pat the chicken thighs dry and season with salt, pepper, and thyme in a bowl.
  4. Drizzle olive oil over the vegetables, add extra salt and pepper, and toss well. Arrange them on the baking sheet.
  5. Nestle the seasoned chicken thighs on top of the vegetables.
  6. Roast everything for about 25-30 minutes, watching for golden brown and crispy chicken and caramelized veggies.
  7. At the halfway point, remove the pan and brush the chicken thighs with the honey and cranberry glaze, drizzling some over the vegetables too.
  8. Continue roasting until the chicken reaches an internal temperature of 165°F (74°C), which takes an additional 10-15 minutes.
  9. Let the dish rest for 5-10 minutes before serving to allow juices to redistribute.
  10. Serve on a platter with a light salad or rice.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 45gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 700mgPotassium: 800mgFiber: 8gSugar: 12gVitamin A: 12000IUVitamin C: 60mgCalcium: 150mgIron: 3mg

Notes

Ensure vegetables are chopped uniformly, and let chicken rest at room temperature before cooking for even cooking.

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