Season the bone-in chicken thighs generously with salt and pepper. In a medium skillet, combine 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat until hot and bubbly. Carefully add the chicken thighs to the skillet, searing for 2-3 minutes on each side until they develop a beautiful golden brown crust.

Once the chicken is seared, remove the skillet from heat. Artfully arrange the sliced apples, fresh cranberries, and sprigs of rosemary around the chicken thighs in the skillet.

Preheat your oven to 375°F (190°C). Carefully place the skillet in the oven, allowing the chicken to roast for about 25-30 minutes.

While the chicken is roasting, heat a small skillet over medium heat and add 1 tablespoon of olive oil. Sauté the minced garlic for about 1 minute until fragrant. Pour in the balsamic vinegar and maple syrup, stirring to combine, and bring to a boil. Let it simmer for 5 minutes until thickened, then season with salt and pepper.

Once the chicken is cooked, remove it from the oven and drizzle the warm maple glaze over the chicken thighs. Serve warm.