Creating the One-Pan Cranberry Rosemary Chicken is simple if you follow these clear steps:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C).
2. Prepare the Chicken: Season the chicken thighs generously with salt and pepper on both sides.
3. Sear the Chicken: In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear for about 5-7 minutes until golden brown. Flip and sear for an additional 3-4 minutes.
4. Make the Sauce: While the chicken is searing, whisk together honey, Dijon mustard, garlic, and chopped rosemary in a small bowl. Add salt and pepper to taste.
5. Add Cranberries: Once the chicken is browned, remove it from the skillet temporarily. Pour the cranberries into the pan with the remaining juices and stir.
6. Combine Ingredients: Place the chicken back into the skillet on top of the cranberries. Drizzle the honey-mustard sauce over the chicken pieces evenly.
7. Add Broth: Pour the chicken broth around the chicken, ensuring not to wash off the sauce.
8. Bake: Place the skillet in the preheated oven and bake for 25-30 minutes, until the chicken reaches an internal temperature of 165°F (75°C) and the cranberries burst.
9. Rest the Chicken: Remove the skillet from the oven and let the dish rest for about 5 minutes.
10. Garnish and Serve: Optionally, sprinkle with sliced almonds before serving for added crunch.

These steps will guide you in preparing a stunning and flavorful One-Pan Cranberry Rosemary Chicken that is sure to impress everyone at your table.