How to make it
Add the garlic, balsamic vinegar, Lee Kum Kee Panda Brand Sweet Soy Sauce, ½ a cup of the cranberries, and olive oil to a food processor. Blend the ingredients until smooth.
Place the chicken thighs into a reseal-able plastic bag. Pour in the marinade and seal the bag. Place the chicken into the fridge to marinate for about 30 minutes.
Preheat the oven to 375˚F. Spray a cast iron skillet with nonstick cooking spray. Place the chicken into the pan and season it with salt, pepper, and the chopped rosemary. Add the remaining cup of cranberries to the pan.
Bake the chicken for about 20 minutes then increase the oven temperature to 425˚F and bake the chicken for an additional 5-8 minutes until the tops of the chicken brown.
Remove the chicken from the oven and garnish with additional rosemary leaves. Enjoy!