Preheat the oven to 400°F (200°C).
Season the chicken with salt and pepper on both sides. Heat a cast-iron or oven-safe skillet over medium heat. When hot, add the chicken, skin-side-down, and sear until golden, about 3 minutes per side. Remove the chicken from the skillet.
Reduce heat to medium. Add the cranberries and rosemary sprig and saute for 2 minutes.
Zest half the orange then cut it in half and juice that half, reserving the unzested half for later.
Pour in the cranberry and orange juices and deglaze the pan to pull up any browned bits from the bottom of the pan.
Add the orange zest, brown sugar, garlic powder, onion powder, paprika, salt and pepper. Stir it all up. Simmer for 10 minutes, then remove the pan from the heat
Remove about 1/4 of the cranberry sauce from the pan. Add the chicken back in, skin side up.
Spoon some of the cranberry sauce from the skillet over the top of the chicken.
Bake for 10 minutes, then baste the chicken with the reserved sauce and continue baking for another 5-8 minutes, until the chicken reaches an internal temperature of 175° F (85°C). Remove from the heat.
Grab the remaining orange half and cut it into slices. Place those around the pan to garnish the finished dish. Then serve.