Preheat oven to 450
Place chicken pieces on a sheet pan, and brush on approximately 2 tbsp of olive oil, and sprinkle with garlic powder and half of the chopped rosemary and sage. Season generously with salt & pepper.
In a small bowl, combine potatoes with 1 tbsp olive oil and the other half of the rosemary and sage. Toss to coat and nestle onto sheet pan in between chicken. Pour vinegar on and around the chicken.
Rinse out same bowl and add the cranberries, maple syrup and orange juice and allow to sit. If using fresh juice from oranges, place the squeezed orange halves on the sheet pan with the chicken and potatoes.
Cook chicken and potatoes for 20 minutes, then remove from oven and add in cranberries, nestling them around the potatoes and chicken.
Place sheet pan back in the oven and cook for an additional 10 minutes till chicken is cooked through and potatoes are fork tender.
Serve straight from the sheet pan or optional last step is to remove chicken and potatoes from sheet pan and place on a platter. Using the back of a firm spatula, scrape up the bits from cooking your meal and stir together with the cranberries to create a flavorful sauce. Pour on top of the chicken and potatoes, or set in a small bowl for you to scoop onto your chicken as you wish.