Place the chicken breast side down. Using a boning knife or scissors remove the backbone cutting along both sides of the neck to the tail. Turn the chicken around and open it up by pressing down in the middle until you hear a crack, this will make it flat.   

Preheat the oven to 180°C. 

Season chicken with salt, pepper, paprika, sprinkle with half of the chopped herbs and add 2 tbsp of the cranberry sauce. Rub well and set aside. 

In a lined baking tray, add the onions, fennel, oranges, grapes and the remaining herbs. Drizzle with olive oil and toss together.  

Place the chicken skin side up onto the tray and place into the oven. Roast for 1 hr until golden brown and cooked through.  

Remove the chicken from the tray and let it rest covered aside. 

Add the remaining cranberry sauce to the vegetables in the tray and toss with the juices.  

Turn the oven to grill, place the tray with veg back into the oven and cook for 7-10 minutes until golden brown. 

To make the slurry, mix together the flour and water until smooth. 

Once veg are roasted, carefully tip any juices from the pan into a small saucepan. Add any resting juices from the chicken. Add the slurry, then bring to a simmer, stirring, until it thickens to a gravy consistency. 

Serve chicken with the vegetables and drizzle with the gravy.