Okay are you ready to feel like an actual rockstar in the kitchen? Today’s recipe is going to get you there. I’ve seen spatchcock chickens popping up in our chat the past few weeks and it got me thinking about a holiday-themed recipe for the season. Orange and cranberry not only look festive, but I find it so refreshing to incorporate more fruity flavors into winter dishes, plus spatchcock chicken is personally my favorite way to cook a chicken. Shout out to Abbey S.—she spatchcocked her first chicken this week and it looked absolutely gorgeous!!
Since a spatchcocked the chicken will lie flat, it cuts your cook time way down (compared to roasting a full chicken), but still leaves with you ample time to whip up a side or two. Enter: a wintry endive salad! I’ve included a simple recipe to make to pair with the spatchcock chicken. I won’t talk anymore because I’m so excited to dive into this week’s recipe!!
🥳 Exciting things: I’m going to be doing weekly giveaways on here leading up to the release of Don’t Think About Dinner, as a thank you for supporting me and preordering your copies!! Don’t miss out on entering at the bottom of this post!
Think of spatchcocking as giving your chicken a little spa day before she’s off to the oven!!
Place the chicken on a large cutting board breast-side-down and pat dry with paper towels.
With kitchen scissors or poultry shears, carefully cut along both sides of the backbone and remove it.
Flip the chicken over so the breast side is up. Press down firmly in the center of the breast with the heels of your hands until you hear a small crack. By breaking the breastbone, the chicken will lay flat.
For the visual learners: How to spatchcock a chicken
This is a less intimidating way to cook an entire chicken! Spatchcocking basically just means making the chicken flatter, which reduces your cook time and creates more space in the oven. Because the chicken lays flat it ensures an even bake with a juicy center and crispy outside. Cook your chicken on a large sheet pan—no need for a big roasting pan or pot.
The versatility of a spatchcock chicken: use one for a holiday meal, today’s orange-cran combo is ideal for the holidays, but there are endless possibilities for topping and flavorings. I have a few other recipes on my website already. I also love the idea of using it for a weekly protein prep.
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As a former chronic over-cooker (trust issues anyone?), a meat thermometer has been a life saver and something I consider a critical kitchen tool. The Chef iQ Sense Smart Meat Thermometer is a kitchen tool that helps me make holiday meals, like today’s orange cranberry spatchcock chicken with confidence. The thermometer has multiple sensors in the meat and one that reads the oven temp so it gives incredibly accurate readings while the app tells you exactly when to turn or flip, when it’s hit that perfect doneness, and when it’s done resting. Bonus points: It’s waterproof and easy to clean!
If you’re cooking a holiday protein this year or want an easy gift for the person who loves to cook, head here and use my code JENNEATSGOOOD for a huge 30% off for a limited time!! The code works site wide if something else catches your eye!
orange cranberry spatchcock chicken
serves 6 | prep time: 30 minutes | cook time: 60 minutes
Gluten-free, nut-free, dairy-free option, plant-based swaps included
INGREDIENTS
FOR THE ORANGE CRANBERRY GLAZE
10 ounces fresh or frozen cranberries, rinsed (about 3 cups)
Juice of 2 oranges (about 1/2 cup)
1/4 cup pure maple syrup
1 teaspoon orange zest
1 teaspoon dried rosemary
Kosher salt
FOR THE SPATCHCOCK CHICKEN
One 3- to 4-pound whole chicken (see notes)
Kosher salt
Ground black pepper
FOR THE ENDIVE SALAD (optional pairing)
Juice of 1 orange (about 1/4 cup)
3 tablespoons olive oil
1 tablespoon pure maple syrup
1 garlic clove, grated
1/2 teaspoon kosher salt, additional to taste
1/2 teaspoon ground black pepper, additional to taste
4 large endives (or 6 medium), ends trimmed and leaves separated
1 honey crisp apple, cored and thinly sliced
4 ounces crumbled goat cheese (can substitute blue cheese if preferred, or omit)
roughly chopped mint leaves, for topping
INSTRUCTIONS
Preheat the oven to 400°F. Line a sheet pan with parchment paper and set aside.
Note: Zest your orange before juicing it to make it easier! Make the orange cranberry glaze: Add the cranberries, orange juice, maple syrup, and 3/4 cup of water to a saucepan over high heat. Stir and bring to a simmer, then reduce heat to medium. Cook, stirring occasionally, until the liquid has reduced in about half and the cranberries have all burst, 15 to 18 minutes. Remove from heat, stir in the orange zest, rosemary, and a pinch of salt. Mash until there are no full cranberry pieces and set aside.
Meanwhile, spatchcock the chicken: Place the chicken on a large cutting board breast side down and pat dry with paper towels. With kitchen scissors or poultry shears, carefully cut along both sides of the backbone and remove it. Flip the chicken over so the breast side is up. Press down firmly in the center of the breast with the heels of your hands until you hear a small crack, breaking the breastbone. This will help the chicken lie flatter. Pat dry again with a paper towel, season all over on both sides with salt and black pepper, and place the chicken on the prepared sheet pan, skin side up. Reference video above for a visual.
Use a pastry brush or clean hands to cover the chicken with half of the orange cranberry glaze. Pull the wings forward toward the neck cavity and tuck them firmly under the body to secure and prevent burning.
Roast for 30 minutes, then remove and brush with the remaining glaze. Return to the oven and roast until the chicken is golden brown on the outside and a meat thermometer inserted through the thickest part of the breast reads 165ºF, another 20 to 25 minutes. If the chicken is fully browned outside but not done cooking internally, place a piece of aluminum foil on top to prevent burning and continue roasting until it reaches the proper internal temperature, checking every 5 minutes or so. Transfer to a clean cutting board to rest for at least 10 minutes.
While the chicken rests, make the endive salad: Rapidly whisk together the orange juice, olive oil, maple syrup, garlic, salt, and black pepper in a medium bowl for 30 seconds. Add the endives, apple slices, and goat cheese to the bowl and toss gently to coat. Sprinkle the mint on top. Refrigerate to chill until serving.
Cut the chicken into serving pieces (see notes) and transfer to a serving platter. Serve with the salad.
Store it: Refrigerate the chicken and salad (preferably without the dressing) in separate sealed containers for up to 4 days. If I’m meal-prepping, I find it easier to cut up the chicken and discard the bones ahead of time. Freeze the cut-up chicken for up to 3 months.
Reheat it: From the refrigerator, microwave the chicken until warm, 1 to 2 minutes. From the freezer, thaw the chicken in the fridge for at least 8 hours, then microwave in 30-second increments until warm. Alternatively, place on a sheet pan in a 400°F oven for 6 to 10 minutes to reheat.
Recipe Notes:
Vegetarian: Swap the chicken for a whole cauliflower sliced in half. Place them flat side down and glaze as instructed. Roast until the cauliflower is fork tender and lightly brown on the outside, about 20 minutes. Remove from the oven, cover with the remaining glaze, and bake until the cauliflower is crispy, another 20 minutes.
Chicken prep: If you have the time, remove the chicken from the refrigerator 30 minutes prior to preparing it to ensure even cooking. The cooking time may vary depending on the weight of the chicken; a meat thermometer is always a reliable way to tell doneness.
Meat thermometer: This is the meat thermometer I used to accurately cook the chicken—30% off with code JENNEATSGOOOD (also works site wide).
Serving pieces note: To cut the chicken into serving pieces, lay it breast side up on a cutting board—preferably one with grooves to catch the juices. If you don’t have one with grooves, use a sheet pan under the board to catch the juices. Gently pull the leg away from the body and use a sharp knife to cut through the skin between the thigh and the body, then through the joint. Repeat on the other side. Place each leg skin side down and cut through the joint to separate the drumsticks from the thigh. You can slice the thigh meat off the bone crosswise, or serve it whole. Using the breastbone as your guide, carve against the ribs and remove each breast, keeping the wing attached. Cut off the wings at the joint, then slice each breast crosswise into 2 pieces.
Salad additions: You can add pecans (toasted would be even more delish!) to the endive salad. Walnuts or slivered almonds would also work for a crunch.
Pairing options: If salad isn’t your thing, whip up a side of mashed potatoes, maple sweet potato puree, mashed sweet potato, or some simple roasted veggies will always get the job done.
1. MK cutting board | 2. wooden cutting board | 3. griddle pan | 4. checkered silicone mat | 5. small sauce pan | 6. chef knife | 7. four-cup measuring cup | 8. microplane | 9. silicone spatula | 10. meat thermometer | 11. salad tongs | 12. serving bowl | 13. serving plates
Don’t Think About Dinner is less than one month away from being in your hands!!
I truly cannot believe it and I don’t think I will until I physically see it in your hands 😂. To celebrate and thank YOU for all the support pre-ordering the book, getting tour tickets, and just leaving messages of support and excitement I’m doing weekly giveaways… and today is week 1! This week’s giveaway? Pantry faves!
Three winners wil receive:
Popcorn, Space Balls, Moonions, and Cheezmos from Lesser Evil
$100 gift credit to Thrive Market
24-pack Original Beef Snack Sticks from Chomps
Grain Free Mini Buñuelos and Grain Free Mexican Hot Chocolate Cookies from Siete
Best of Fond gift box (8 jars of their best selling broths plus 4 jars of tallow!)
The Club Bundle from Algae Cooking Club
Triple nut crunch, toasted macadamia, and honey cardamom from Ground UP
Your choice of protein from Clean Simple Eats
Sprouted rolled oats and protein granola + free product coupons from One Degree
Pack of Italian Vinaigrette from SideDish (their newest edition!)
‼️🚨How to enter
Comment below: What’s an unexpected pantry staple you always have stocked in your kitchen? I’m so curious to hear what yours are + what you use them for!
Still haven’t entered the DTAD sweepstakes? Do that now too!!
No purchase necessary. Must be 18+ to enter, U.S. residents only. Three winners will be selected on 12/19. Winners will be contacted directly via Substack and email only.
Let me know what you’re trying this week and send your photos in our chat!
Coconut milk (canned). It gives anything that "creamy" texture that I miss being dairy free!
Anchovy paste! I always keep it on hand for dressings and dips!