1. Preheat your oven to 375°F and arrange the chicken breasts in a large baking dish, skin-side up. Season them generously with salt and pepper on both sides. Let them sit at room temperature while you prepare the glaze.

2. In a medium saucepan over medium heat, combine the fresh cranberries, orange juice, orange zest, honey, brown sugar, balsamic vinegar, minced garlic, and fresh thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for about fifteen minutes, stirring occasionally.

3. Use a potato masher or the back of a spoon to gently mash some of the cranberries, leaving some whole for texture. The glaze should be thick enough to coat the back of a spoon. Taste and adjust the sweetness if needed. Remove from heat and let it cool slightly.

4. Pour about half of the cranberry orange glaze over the chicken breasts, making sure each piece is well coated. Reserve the remaining glaze for basting later. Bake the chicken for forty-five to fifty minutes, basting with the remaining glaze every fifteen minutes.

5. The chicken is done when it reaches an internal temperature of 165°F and the skin is golden brown and crispy. Remove from the oven and let it rest for ten minutes before serving. Garnish with fresh rosemary sprigs and serve with extra glaze on the side.