Whisk marinade ingredients together. Put chicken in a marinating bag or dish and add two-thirds of the marinade. Let it marinate for 45 minutes, or up to several hours.
Heat oven to 400°F. Peel sweet potatoes and cut in thick (about 3/4 inch) pieces. Toss with 1 tbsp olive oil, sprinkle with salt. Slice two oranges.
Cover a sheet pan with foil (if desired, for easy clean-up). Heat the pan in the oven for 5 minutes. Remove and arrange sweet potatoes, chicken thighs, and sliced oranges on sheet pan. Brush chicken pieces with a little of the hoisin marinade. Transfer to oven. Roast for 40 minutes, basting with the reserved marinade every 10 to 15 minutes.
Remove from oven, brush chicken and potatoes with honey. Scatter fresh cranberries on the sheet pan. Return to oven for 5 minutes or until cranberries begin to pop, sweet potatoes are fork tender and chicken is cooked through.
Serving suggestion: serve with green vegetables, such as steamed broccoli, sautéed boy choy or other greens. Garnish with thinly sliced green onions, if desired.
Roasting time will depend on the type of sheet pan you use. I used an aluminum half sheet for this recipe. Stoneware sheet pans often take less time.