Preheat your oven to 425°F and grab a large baking pan with high sides.

Cut your onions onto quarters then peel off the skins. Keep the layers in tact.

Wash and dry your potatoes then cut into quarters as well. If you bought big potatoes, cut them into bite-size pieces. The smaller you cut them, the quicker they will cook.

Add both the onions and potatoes to your baking dish then drizzle with 2 tablespoons of olive oil and season with 1 tablespoon of salt and 1/2 a tablespoon of freshly ground black pepper.

Toss and set aside.

No need to wash your chicken thighs - that will only spread germs all over your kitchen sink and counters.

Simply grab a couple of pieces of paper towel, dab each chicken thigh dry then season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper per chicken thigh.

Place the chicken thighs on top of the onion and potatoes in the baking dish then drizzle each chicken thigh with a bit of olive oil, 1 teaspoon per thigh will do.

Add the cranberries to your baking dish making sure they are spread out evenly.

Next, add a few sprigs of rosemary and thyme, distribute throughout the dish.

Add your baking dish to your preheated oven and roast on 425F for about 20 minutes then add 1 cup of chicken stock and roast for another 15-20 minutes or until the potatoes* are fork tender and the chicken is fully cooked.

The internal temperature of the chicken should be 165F.

To finish the dish, drizzle over 1 tablespoon of a good quality balsamic vinegar and top with some fresh parsley if you so desire and eat!

*If the chicken is done but your potatoes are not, move the chicken to a plate, cover the baking dish and roast again for another 10 minutes or until the potatoes are done. This will only happen if your potato pieces are too big.