To make the marinade, blend 1/3 cup of fresh cranberries, 2 tbsp of olive oil, 2 tbsp of maple syrup, garlic, 1 tsp rosemary leaves, and broth until smooth
In a shallow 9x13 baking dish, place chicken skin-side up. Evenly pour marinade over the chicken until completely coated. Cover dish and refrigerate for 30 minutes to marinate
Preheat oven to 400ºF. While preheating, brush 1 tbsp of olive oil across tops of chicken. Scatter ½ cup of cranberries and 4 sprigs of rosemary over dish. Sprinkle with salt to taste
Bake uncovered for 20 minutes. Remove dish from oven and set aside about 5 minutes
Preheat broiler to high heat. Discard sprigs of rosemary and drizzle syrup on tops of chicken. Broil for 20 minutes until chicken thighs start to brown. Remove from oven and serve!
