Cranberry-Balsamic Glazed Spatchcock Chicken

Cranberry Balsamic Glaze

• 1.In a saucepan over medium heat, add vegetable oil. Add onions and garlic and cook until tender.

• 2.Add balsamic vinegar, cranberry juice, brown sugar and rosemary. Stir until sugar dissolves.

• 3.Season with the MAGGI® Chicken Cubes and reduce the heat to low. Simmer until the glaze is reduced by half and coats the back of a spoon, (approximately 20 minutes) Set aside.

Spatchcock Chicken

• 4.Preheat the oven to 450°F (230°C) and line a baking tray with foil. Set aside.

• 5.Place chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of the backbone with kitchen shears to remove the backbone.

• 6.Hold both sides of the chicken, open it like a book. Turn the breast side up. Push down on each side of the breast with your hands until you hear it crack. Transfer to foil lined baking tray.

• 7.In a small bowl, add MAGGI® Season Up Chicken & All-Purpose, smoked paprika, rosemary, thyme, olive oil and lemon juice. Mix until well combined.

• 8.Run your fingers under the chicken skin and rub the marinade under the skin. Ensure you coat every part of the chicken in the seasoning.

• 9.Roast until skin is crisp for approximately 45 minutes., and when you insert a thermometer into the thickest part of the breast it should read 165°F (74°C)

• 10.Remove from the oven and allow the chicken to cool for 10 minutes before serving with cranberry balsamic glaze.