This Orange Cranberry Spatchcock Chicken and Endive Salad will take away the winter blues and get you in the holiday spirit. Whether you’re making this dish for guests, or enjoying all to yourself, the freshness of the fruits pack a flavorful punch in this juicy, mouth-watering chicken. Pairing with a salad for the perfect crunch, this dish is certainly one to impress this holiday season!

Orange Cranberry Spatchcock Chicken ingredient notes:

Cranberries: Peak cranberry season lands in late fall, making them the perfect side dish, glaze, or garnish for the holidays. Simmering the berries helps release their sweetness, breaking down that tart bite, and not to mention adding a beautiful pop of color to your plate.

Oranges: The oranges add a citrusy freshness to both the chicken and the salad, that almost makes you forget you’re likely making this in the middle of winter. Using both the zest and juice boosts antioxidants and vitamin C, adding a brightness to the dish that’s both vibrant and gut-friendly.

Spatchcock Chicken: Don’t let the title intimidate you, once you know the steps, spatchcocking a chicken can be an easy, mess free process (and personally, my FAVORITE way to cook a chicken). Think of it as giving your chicken a little spa day before she’s off to the oven, where she’ll lay flat, ensuring an even cook with a juicy center and crispy outer skin.

Endives: Endives are really the unsung here of this dish, providing an added crunch to your meal and enhancing the citrusy juices of the fruit. Although endives can be enjoyed all year round, they are a cold weather crop and are the perfect addition to any winter salad. Their bitter profile is balanced out by the sweetness of the apples and goat cheese with every bite. If you’re feeling not so fancy, I like to even pick them up and eat like chips!

Orange Cranberry Spatchcock Chicken

Recipe by Jenn Lueke

5.0 from 2 votes

Servings

–

servings

Prep time

minutes

Cooking time

hour

Cook Mode

Keep the screen of your device on

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:
3- to 4-pound whole chicken (see notes)
Kosher salt
Ground black pepper
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 honeycrisp apple, cored and thinly sliced
4 ounces crumbled goat cheese (can substitute blue cheese if preferred, or omit)
roughly chopped mint leaves, for topping

Directions

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. See notes for video tutorial.
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 165°F, 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 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.

Recipe Video

Notes

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.
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.
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.