1. Preheat the oven to 400°F and pat the chicken pieces dry with paper towels.

2. Season the chicken with salt, pepper, and dried thyme or rosemary on both sides.

3. Heat olive oil in an ovenproof skillet over medium-high heat and sear chicken skin-side down until golden brown, about 5-7 minutes.

4. Flip the chicken and sear the other side for 3 minutes, then transfer the skillet to the oven.

5. While the chicken roasts, combine cranberries, sugar or honey, orange juice, zest, vinegar, chicken stock, Dijon mustard, salt, and pepper in a saucepan over medium heat.

6. Simmer the glaze, stirring occasionally, until cranberries burst and the sauce thickens to coat the back of a spoon, about 10 minutes.

7. Brush a layer of glaze over the chicken after 20 minutes of roasting and return to the oven.

8. Continue roasting for 10-15 minutes more, glazing once or twice until the chicken reaches 165°F internally.

9. Let the chicken rest for 5 minutes, then brush a final coat of warm glaze before serving.

10. Arrange on a platter with fresh herbs and extra cranberries for garnish.