Preheat a large skillet over medium-high heat. Season chicken thighs with salt and pepper. Add butter and olive oil to sear the chicken for 2-3 minutes on each side until golden brown.

Remove skillet from heat and nestle sliced apples and fresh cranberries around the seared chicken. Scatter fresh rosemary on top.

Transfer skillet to a preheated oven at 375°F (190°C) and roast for 25-30 minutes until internal temperature reaches 165°F (74°C).

In a small skillet, heat olive oil and sauté minced garlic until fragrant. Add balsamic vinegar and maple syrup, stirring to combine and simmer for about 5 minutes.

Once the chicken is cooked, remove it from the oven and brush with the maple glaze. Serve the Cranberry Glazed Chicken with Carrots & Sweet Potatoes.