Preheat the oven to 425°F (220°C). A hot oven is key for crisp skin and caramelized edges.

Prep the pan. Line a large rimmed sheet pan with parchment for easy cleanup. If you have a heavy-duty pan, use that—it browns better.

Make the holiday butter. In a bowl, mix melted butter, olive oil, minced garlic, rosemary, thyme, lemon zest, Dijon, honey (if using), 1 teaspoon salt, and 1/2 teaspoon pepper. Stir until glossy and fragrant.

Season the potatoes and onions. Toss halved potatoes and red onion wedges with half the butter mixture. Spread them on the pan in an even layer. Pour the chicken stock around the edges of the pan to create steam and keep things juicy.

Season the chicken. Pat the chicken dry with paper towels for crisp skin. Rub the remaining butter mixture all over the chicken, getting some under the skin if using thighs. Sprinkle with an extra pinch of salt and pepper.

Arrange on the pan. Nestle the chicken among the potatoes. Tuck in lemon slices and scatter cranberries if you’re using them. Add a few extra rosemary sprigs for aroma.

Roast for 35–45 minutes. Bake until the chicken skin is golden and the internal temperature hits 165°F (74°C). Potatoes should be tender and browned at the edges.

Optional crisp-up. If you want extra crisp skin, broil for 2–3 minutes at the end. Watch closely to avoid burning.

Rest and finish. Let the chicken rest on the pan for 5 minutes. Spoon the buttery pan juices over everything. Sprinkle with chopped parsley for a fresh pop of color.

Serve. Bring the whole pan to the table or transfer to a platter. Add a squeeze of roasted lemon over the top for brightness.