Preheat oven to 200C/400F/Gas 6.

Melt the coconut oil in a large, ovenproof skillet or roasting dish over medium heat.

Season the chicken with sage, and thyme, and season with salt and black pepper, to taste.

Place the seasoned chicken skin-side down in the hot skillet and cook until browned, approximately 4-5 minutes, or until it releases easily from the bottom of the pan. Turn the chicken and continue cooking for another 4-5 minutes on the remaining side.

While the chicken is browning, add the cranberries, orange juice, honey, cinnamon, ginger, cloves, and nutmeg to a small saucepan.

Place over medium heat and bring it to a gentle boil. Cook until the cranberries pop open and the sauce becomes slightly thickened - around 4-5 minutes.

Pour the orange-cranberry sauce over the browned chicken and transfer the skillet into the preheated oven.

Roast until the chicken is fully cooked through and the sauce is bubbling, around 25-30 minutes or until chicken is cooked through and reaches an internal temperature of 160F/71C. (Internal temperature will continue to rise to 165F/74C as it rests.) If you don't have a meat thermometer check for doneness by inserting a skewer or sharp knife into the thickest part of the meat and press - the juices should run clear with no blood.

Remove from oven and transfer chicken to a serving platter. Cover loosely and let rest for 5 minutes before serving topped with the warm orange-cranberry pan sauce and your choice of sides. Enjoy!