In a large bowl, mix vegetable oil, cranberries, cherries, honey, sweet paprika, spicy paprika, cardamom, thyme leaves, 3 cloves of minced garlic and salt. Place in the marinade chicken, cut on the breast, as for chicken tobacco, mix them with the marinade, rubbing it into the chicken with hands. Leave them to marinate for a while, from half an hour to 8 hours.
Cut the potatoes into halves and boil until half cooked.
Put potatoes on a baking sheet covered with parchment, sprinkle with vegetable oil, sprinkle with oregano, basil, sweet and spicy paprika, leaves with a couple of thyme sprigs, salt and add 3 cloves of minced garlic.
Sprinkle the juice of half a lemon on chicken, mix well again, put on the baking tray with potatoes first some marinade berries, chickens on them, cover them with the remaining berries.
Bake at 170 degrees in convection mode with a grill for 40–45 minutes.
I will definitely be adding this to my meal rotation.