In a food processor, blend together fresh cranberries, brown sugar, olive oil, honey, balsamic vinegar, minced garlic, and orange juice with zest until smooth and well combined. Set aside some whole cranberries for garnish later.

Place the chicken thighs in a ziplock bag or a large container, then pour the marinade over the chicken, ensuring each piece is covered thoroughly. Seal the bag or cover the container and refrigerate for at least 2 hours or overnight.

About 15 minutes before baking, preheat your oven to 375°F (190°C). This will ensure even cooking.

Grease an 8x8-inch roasting pan with a little olive oil and place the marinated chicken thighs in the pan, pouring any remaining marinade over them. Add the reserved cranberries around the chicken for extra flavor and color. Bake in your preheated oven for 25-30 minutes.

Once baked, remove the chicken from the oven and increase the temperature to broil. In a small bowl, mix honey and olive oil, then brush the mixture generously over the chicken. Broil for 2-3 minutes until the skin turns golden brown and crispy.

After broiling, allow the chicken to rest for about 10 minutes before serving. Garnish with additional orange zest and whole cranberries.