When the weather turns cool, I crave cozy, simple dinners that make the whole kitchen smell amazing. This Mediterranean Chicken with Orange Veggies is exactly that: tender chicken baked with sweet potato, squash and carrots in a rich, honey-spiced glaze.
It’s easy and quick to prepare, but it does require a minimum of 30 minutes to marinate and about an hour to bake, so planning your time is key here. Give yourself that little window to prep and relax, and you’ll be rewarded with a comforting, colorful dish that’s full of flavor without any fuss.
Mediterranean Chicken with Orange Veggies
Ingredients:
1½ lb (700 g) boneless chicken pieces, cut into medium chunks
1 onion, sliced
1 sweet potato, peeled, cut
1 butternut squash, peeled, cut
1–2 carrots, sliced
⅓ cup olive oil
¼ cup honey/maple/date syrup
1 teaspoon salt
¼ teaspoon dry garlic powder
1 tablespoon chicken seasoning
¼ teaspoon red chili flakes (optional)
Instructions:
- In a large bowl, mix olive oil, honey (or maple syrup or honey syrup), salt, garlic powder, chicken seasoning and chili flakes. Taste and improve if necessary :)
- Add the chicken onion, sweet potato, squash and carrots. Toss together until well coated.
- Cover and let marinate for at least 30 minutes (longer for deeper flavor, up to 12 hours).
- Spread evenly in a baking dish lined with parchment paper.
- Bake in a preheated oven at 375°F (190°C) for about 60 minutes, until the chicken is golden and the vegetables are tender.
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Serve warm with a side of basmati rice and drizzle with the pan juices.
There you have it! Everything roasts together in one pan, leaving you more time to slow down and enjoy your evening. Serve it with fluffy basmati rice, drizzle over the golden pan juices, and let every bite remind you that healthy, home-cooked meals can be both effortless and deeply satisfying.
With love, Merav
