1. Pat chicken thighs dry with paper towels.

2. In a bowl whisk together olive oil, balsamic vinegar, orange juice, honey, minced garlic, salt, pepper, orange zest, and chopped sage.

3. Add chicken thighs to the bowl and massage marinade into the meat until fully coated.

4. Cover and refrigerate for at least 30 minutes, up to 2 hours.

5. In a saucepan combine cranberries, orange juice, honey, and balsamic vinegar. Simmer until cranberries burst and sauce thickens, then set aside to cool.

6. Preheat oven to 400°F (200°C).

7. Heat a skillet over medium-high heat and sear chicken thighs skin side down for 2-3 minutes, then flip for 2-3 minutes.

8. Transfer chicken to a baking dish skin side up and brush with some of the cranberry glaze.

9. Bake for 25-30 minutes, basting halfway through with remaining glaze, until internal temperature reaches 165°F (74°C).

10. Let chicken rest for 5 minutes, then spoon extra glaze over top and garnish before serving.