Mix cranberries, brown sugar, balsamic vinegar and lemon zest in a medium bowl. Set aside.

Preheat oven to 375ºF. Trim excess fat from chicken thighs and rub all sides with some olive oil. Season generously with salt and pepper, plus half of the rosemary, thyme and garlic, pressing it gently into the skin. Heat 2 tablespoons of olive oil in a large, oven-safe nonstick sauté pan or skillet over medium-high flame for at least 2 minute. Add chicken to pan, skin side down, and cook undisturbed until nicely browned, 5 minutes or more. Turn and brown on the other side for 2 minutes. Transfer to a plate.

You should have 3 to 4 tablespoons of oil and rendered chicken fat in the pan now. If you have too much, spoon some off—too little, add olive oil. Add potato wedges to pan, tossing to coat in oil-fat mixture and season with salt and pepper. Cook, stirring occasionally, for 5 or 6 minutes. Reduce heat to medium and clear a space in the middle of the pan. Add shallots and cook for 2 to 3 minutes, tossing to mix with the potatoes. Clear another space and add the remaining rosemary, thyme and garlic to the pan. Cook, stirring constantly, until fragrant, about 45 seconds. Toss everything together.

Add wine to the pan and cook until reduced by about half, about 3 minutes or so, stirring to scraped up any browned bits. Return the chicken to the pan, along with any accumulated juices. Add the cranberries to the pan, spooning them around the chicken. Drizzle the lemon juice around the chicken.

Transfer pan to oven and roast for 20 to 25 minutes. Potatoes should be tender (but with a slight crust), and chicken should be cooked through to an internal temperature of at least 160ºF. remove pan from oven and let the dish rest for about 5 minutes. Plate and serve.