Unwrap the whole chicken and pat it dry with paper towels to remove excess moisture.

Place the chicken on a cutting board with the backbone facing up and have sharp scissors ready.

Cut alongside the backbone and remove it, then press down firmly on the breastbone to flatten the chicken.

In a bowl, combine cranberry sauce, orange zest, rosemary, and thyme, stirring until well mixed.

Season the chicken with salt and pepper, then brush it with the prepared glaze until well-coated.

Preheat the oven to 425°F (220°C) and place the glazed chicken on a baking sheet. Bake for about 1 hour and 20 minutes.

Let the chicken rest for 10-15 minutes after baking for the juices to redistribute.