Mix the garlic, balsamic vinegar, oil, and half a cup of cranberries until the sauce thickens.

Place the chicken in a marinade bag along with the sauce, mix well, and refrigerate for one hour. Preheat the oven to 190°C (375°F).

In a roasting dish, place the chicken and add the remaining cup of cranberries. Roast until the chicken is golden brown, but not fully cooked.

Remove the chicken from the bag (keeping the marinade) and place it on a cutting board. Make small incisions in the chicken and stuff them with rosemary, thyme, salt, and pepper.

Transfer the chicken back to the roasting dish and pour all the marinade over it. Increase the oven temperature to 220°C (428°F) for 5-8 minutes until the chicken skin becomes crispy.

Serve, garnished with fresh thyme and rosemary.