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Orange Cranberry Spatchcock Chicken Recipe

spatchcock chicken

Have you tried the spatchcock (aka spattlecock) method of roasting poultry? It’s similar to butterflying a really thick steak. Basically, you’ll cut out the backbone and spread the bird out so that the maximum amount is facing up for roasting. Allyson recommends roasting the backbone in the same pan along with the chicken to take advantage of the additional juices. Then use the backbone along with the rest of the bones for a nourishing bone broth or stock. We think that’s an amazing idea!

Allyson Meyler shares her Orange Cranberry Spatchcock Chicken recipe for a taste treat you’ll want to prepare again and again.

Recipe Author: Allyson Meyler of Reclaiming Yesterday

Serves: 2-4
Total Time: 1 hour

US Wellness Meats Shopping List: Free Range Chicken, Grass-fed Butter

spatchcock chicken

PHOTO CREDIT: Allyson Meyler/Reclaiming Yesterday


  • 3 ½ – 4 lb chicken
  • 1 ½ cup fresh cranberries
  • 1 yellow onion
  • 2 oranges
  • 1.5 tbs coconut sugar
  • 1 tbs balsamic vinegar
  • ½ tbs herbs de provence (or your favorite dried herbs)
  • Grass-fed butter
  • Salt and pepper

Directions For Spatchcock Chicken Recipe

  1. Remove chicken from refrigerator to allow the chill to come off. Heat oven to 450 degrees F.
  2. Slice the onions and add to a cast iron pan (or another oven proof pan). Add cranberries, the juice + zest of one orange, balsamic vinegar, coconut sugar, salt and pepper. Mix, and then top with thin slices of the second orange.
  3. Place chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears (a sharp serrated knife can be used if you don’t have kitchen shears). Open the chicken and push down on the breasts to flatten.
  4. Separate the skin from the breasts just enough to put a pat of butter between the skin and chicken breast. Rub additional butter over the rest of the chicken, and sprinkle with salt, pepper, and herbs de provence. Place over the orange cranberry mixture.
  5. Roast at 450 for about 45 minutes, or until the thickest part of the breast reads 165. Carefully transfer chicken to a cutting surface and allow to rest for 5-10 minutes before carving.
  6. Remove the orange slices from the pan (reserving a few for garnish) and serve the cranberry sauce with the chicken—over rice, cauliflower rice, mashed root veggie, or whatever you prefer!

Visit Allyson’s blog post for her thoughts on this meal!

Allyson MeylerRecipe Author:

Allyson Meyler is the creative talent behind and the author of this delicious dish! Reclaiming Yesterday is about getting back to basics, eating and treating our health problems the way our ancestors did, and incorporating those things into the hectic and fast-paced lives we lead today. You’ll also notice Allyson is an extremely gifted photographer.