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Cranberry-Orange Glazed Spatchcocked Roasted Chicken

As we get into the winter months, I wanted to share some new seasonal recipes that I’ve been developing, cooking, and most importantly thoroughly enjoying. Enter this Cranberry-Orange Glazed Roasted Chicken. A succulent spatchcocked chicken infused with a blend of citrusy orange, tart cranberry,  garlic, and shallots. As my taste testers, i.e. my husband and cousin, said “Delicious!”

If you give this one a try, definitely let me know.


For the Chicken:

  • 1 whole chicken (about 4-5 pounds), spatchcocked
  • Salt and black pepper to taste
  • 3 tablespoons olive oil
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 2 shallots, peeled & diced
  • 4 garlic cloves, minced

For the Glaze:

  • 1 cup fresh cranberries
  • Zest of 1 orange
  • 1/2 cup orange juice
  • 1/4 cup honey
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste


Prepare the Chicken: Use kitchen shears to remove the backbone from the chicken, and then flatten it by pressing down on the breastbone. Rinse & pat dry. Season the spatchcocked chicken generously with salt and black pepper, on both sides.

In a small bowl, mix olive oil, chopped rosemary, chopped thyme, diced shallots, and minced garlic. Rub this mixture all over the chicken (including under the skin by using your fingers to gently lift the skin). Ensure it’s well-coated. 

Refrigerate preferably overnight or for at least one hour. Remove chicken and bring to room temperature. 

Preheat your oven to 375°F (190°C).

Roast the Spatchcock Chicken: Place the chicken on a roasting pan and roast in the preheated oven for about 60-80 minutes or until the internal temperature reaches 165°F (74°C). Baste the chicken with its juices every 20 minutes.

Prepare the Glaze: While the chicken is roasting, in a saucepan, combine fresh cranberries, orange zest, orange juice, honey, Dijon mustard, salt, and black pepper. Simmer the mixture over medium heat until the cranberries burst and the sauce thickens slightly. This should take about 10-15 minutes.

Glaze the Chicken: During the last 15 minutes of roasting, brush the cranberry-orange glaze over the spatchcocked chicken, ensuring an even coating. Continue roasting until the chicken is golden brown, the glaze has caramelized, and the internal temperature reaches 165°F (74°C). 

Pro Tip: Broil for the last 1-2 minutes to achieve that perfectly crisp skin. 

Rest and Serve: Once the spatchcocked chicken is cooked, remove it from the oven and let it rest for 10-15 minutes before carving – a must. Not doing this results in a dry chicken. 


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