1. Preheat oven to 400°F (200°C).

2. Pat chicken dry and season with salt and pepper.

3. Whisk honey, mustard, olive oil, garlic, vinegar, orange juice, rosemary, and thyme in a bowl.

4. Reserve 2 tablespoons of the mixture for serving, then toss cranberries in the remaining marinade.

5. Marinate chicken and cranberries together for 30 minutes at room temperature or up to 4 hours in the refrigerator.

6. Arrange chicken skin-side up in a roasting pan and scatter cranberries around it.

7. Roast uncovered for 35–45 minutes, spooning pan juices over chicken halfway through.

8. (Optional) Broil for 2–3 minutes for extra caramelization, watching closely.

9. Let chicken rest 5–10 minutes, then brush with reserved marinade and garnish with fresh herbs before serving.