Preheat your oven to 400°F (200°C).

Slice the onion in half and then into thick wedges. If using mandarins, cut them in half or into quarters. For oranges, use a paring knife to carefully remove 8 to 10 strips of zest, avoiding the bitter white pith. Peel and separate the orange segments, discarding the pith.

In a large roasting or casserole pan, layer the onion wedges, mandarin or orange segments, garlic cloves, cranberries, and a portion of the fresh thyme and rosemary. Strip the herb leaves from their stems before scattering them across the pan. Reserve a handful of each ingredient to arrange over the top of the chicken later.

Drizzle the chicken pieces with olive oil and rub it into the skin and meat thoroughly to help the seasoning adhere and encourage crisping. Generously season all sides of the chicken with sea salt, black pepper, paprika, garlic powder, onion powder, thyme, and rosemary. Do this directly over the roasting pan so any stray seasonings fall into the pan and enhance the broth and vegetables.

Place the chicken skin side up atop the prepared ingredients in the pan. Tuck the remaining orange slices, cranberries, garlic cloves, and onions around and between the chicken pieces. Pour the chicken broth into the pan, adding just enough to come close to—but not cover—the base of the chicken. The broth will help keep the meat moist and create a flavorful pan sauce.

Roast the chicken uncovered at 400°F until the internal temperature of the thickest piece registers 165°F. This typically takes 40 minutes to 1 hour, depending on the size of the chicken cuts. Drumsticks will cook more quickly, around 30–35 minutes, while chicken breasts or a whole spatchcocked chicken will require longer.

For extra browning and crispy skin, switch to the broiler setting during the last few minutes of roasting—watch closely to prevent burning.

Once fully roasted, remove the pan from the oven and allow the chicken to rest briefly before serving. Spoon some of the pan juices over the top and garnish with additional herbs if desired. This dish pairs beautifully with sides like mashed sweet potatoes or creamy mashed potatoes.