Step 1: Prepare the Chicken

Pat the chicken thighs dry with paper towels to ensure a crispy sear. Season both sides generously with salt and pepper.

Step 2: Sear the Chicken

Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter has melted and the pan is hot, add the chicken thighs skin-side down. Sear for 4-5 minutes until the skin is golden and crispy. Flip the chicken and cook for another 3 minutes on the other side. Remove the chicken from the skillet and set aside.

Step 3: Sauté the Aromatics

In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.

Step 4: Create the Sauce

Add the orange juice, honey, balsamic vinegar, thyme, rosemary, and orange zest to the skillet. Stir to combine, then bring the mixture to a simmer. Add the cranberries and let them cook for 3-4 minutes, or until they begin to soften and burst.

Step 5: Return the Chicken to the Skillet

Nestle the chicken thighs back into the skillet, skin-side up. Spoon some of the sauce over the chicken to coat it. Reduce the heat to low, cover the skillet, and let the chicken cook for 15-20 minutes, or until it reaches an internal temperature of 165°F.

Step 6: Thicken the Sauce (Optional)

If you prefer a thicker sauce, remove the chicken and simmer the sauce uncovered for an additional 5 minutes to reduce it.

Step 7: Serve and Garnish

Transfer the chicken to serving plates or a platter, spoon the cranberry-orange sauce over the top, and garnish with fresh rosemary, thyme, or orange slices if desired. Serve immediately.