Gherkin Chickens in Orange-Cranberry Glaze

Ingredients:

• 4 gherkins (0.6-0.7 kg each)
• 1 large onion, sliced ​​into rings, separate rings
• 2 oranges, sliced ​​into rounds + 1 cup freshly squeezed orange juice (from about 4 oranges)
• 8 fresh sprigs of rosemary + 2 tsp finely chopped herbs
• 0.5 cup cranberries (fresh or frozen)
• 0.5 tbsp. maple syrup
• 1 tbsp coriander seeds, crushed or coarsely ground
• 0.5 tsp ancho chili powder
• 2 tsp white wine vinegar
• 110 g unsalted butter
• 3 cloves garlic, chopped

Preparation:

1. Position racks in the upper and lower thirds of the oven and preheat to 450°F (245°C). Cut the hens in half with kitchen shears, removing the backbone and cutting through the center of the breastbone. Divide the onions, oranges, and rosemary sprigs between two rimmed baking sheets. Arrange the hens skin-side up on the baking sheets and sprinkle with salt and black pepper. Let them sit at room temperature for 30 minutes.
2. Meanwhile, in a medium saucepan, combine the orange juice, cranberries, maple syrup, 1 teaspoon cilantro, chili powder, and 1/4 teaspoon salt. Bring to a boil, then reduce heat. Simmer, breaking up the cranberries, until they begin to burst and the mixture thickens and reduces to about 3/4 cup, 20-25 minutes. Stir in the vinegar and season with salt to taste. Set aside.
3. In a small saucepan, melt the butter over medium heat. Reduce the heat to low and add the chopped rosemary, garlic, and the remaining 2 teaspoons of cilantro. Cook for 30 seconds, then remove from the heat.
4. Pat the chicken dry with paper towels, then brush with herb oil. Roast the chicken until the skin is golden brown and a thermometer inserted into the thigh registers 165°F (74°C), 25 to 30 minutes. Remove from the oven and turn on the broiler. Brush the chicken with the orange-cranberry sauce, then broil in the oven, one baking sheet at a time, until the chicken is glazed and crispy, 2 to 3 minutes.