In a large mixing bowl, combine the EVOO, minced garlic, the juice of half an orange, the juice of half a lemon, honey or maple syrup, salt, and pepper. Mix well and then add the chicken pieces, ensuring they are well-coated. Let marinate for at least 30 minutes, or overnight in the refrigerator for best results.
Set your oven to 375°F (190°C).
Take a large roasting pan or baking dish. Lay out the orange and lemon slices in a single layer at the bottom of the pan. This will provide a citrusy base for your chicken to roast on. Place the marinated chicken pieces on top of the citrus slices and tuck the rosemary and thyme sprigs in between.
Transfer the roasting pan to the preheated oven and roast the chicken for about 45-50 minutes, or until the chicken is fully cooked and has a golden-brown crust.
Once cooked, remove the chicken from the oven and let it rest for a few minutes. If using, sprinkle fresh cranberries over the top for a festive touch. Serve hot with your choice of sides.
