Preheat oven to 400 degrees
Salt and pepper the chicken pieces and rub them all over with the garlic. Place the olive oil and dried cranberries in the shallow baking dish that will hold the chicken pieces in one layer, distributing the berries evenly. Place the chicken in the dish, skin side down (if you took off the skin like I often do, put the "best" side down, as you'll turn them about halfway through cooking, and glaze the "best" side then)
Drizzle the lemon juice over the chicken. Save a little for when you turn the chicken halfway through cooking. Pour the chicken broth around the edges. Sprinkle with lemon peel, oregano, and thyme.
Bake the chicken for 20 to 30 minutes. Turn the pieces over, glaze with the juices in the pan, drizzle over the rest of the lemon juice, then continue cooking for another 20 minutes or so til done.
