Preheat oven to 425 F (218 C). Measure out all dry ingredients and place into a small bowl. Mix together well to combine (you should have roughly 2 tbsp. of seasoning mix).
Cut off excess skin of the thighs, rinse and place into a strainer for the water to drip off. Transfer thighs into a large glass bowl and sprinkle with prepared seasoning. Drizzle oil over the chicken thighs, mix to coat, cover a bowl with a lid and refrigerate for at least 4 hours or overnight.
Before placing marinated thighs onto a baking sheet mix it once more for them to get coated with seasoning and oil. Transfer thighs onto a baking sheet lined with parchment paper. Sprinkle thighs with fresh cranberries and green onions. Spread out rosemary vines in the pan.
Decorate chicken thighs platter with fresh cranberries, green onions, and fresh rosemary before serving. This chicken reheats well and great for the lunch box.