Preheat your oven to 400 degrees Fahrenheit. Pat the chicken completely dry with paper towels, as this is the secret to getting crispy skin. Generously season the inside and outside of the bird with salt and black pepper, then place it in a large roasting pan or a heavy oven safe skillet.
In a small mixing bowl, whisk together the maple syrup, olive oil, minced garlic, chopped rosemary, thyme, and apple cider vinegar. This mixture will act as both a marinade and a glaze, providing a deep, caramelized flavor as the chicken roasts.
Brush about half of the maple mixture all over the chicken, making sure to get into the crevices. Pour the chicken broth into the bottom of the roasting pan to keep the bird moist and prevent the drippings from burning. Place the pan in the oven and roast for about 30 minutes.
Carefully remove the pan from the oven. Scatter the fresh cranberries all around the chicken in the pan juices. Brush the remaining maple glaze over the chicken and baste it with some of the liquid from the bottom of the pan. Return the chicken to the oven for another 40 to 45 minutes.
The chicken is done when a meat thermometer inserted into the thickest part of the thigh reaches 165 degrees Fahrenheit. Remove the pan from the oven and let the chicken rest for at least 15 minutes before carving. This allows the juices to redistribute, ensuring every bite is succulent.
