Preheat your oven to 400 degrees Fahrenheit. Lightly grease a large baking dish with olive oil or a non stick spray to prevent the honey from sticking to the edges. Pat the chicken breasts dry with paper towels to ensure the glaze adheres properly.
In a small mixing bowl, whisk together the honey, olive oil, minced garlic, dried rosemary, salt, and black pepper. If the honey is too thick, you can microwave it for ten seconds to make it easier to blend into a smooth consistency.
Place the chicken breasts in the prepared baking dish in a single layer. Pour the honey mixture over the chicken, making sure each piece is well coated on both sides. Scatter the fresh cranberries all around the chicken and into the spaces between the meat.
Pour the chicken broth into the bottom of the dish, which helps keep the chicken moist and prevents the honey from burning. Place the dish in the oven and bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the cranberries have softened and started to burst.
Remove the dish from the oven and immediately sprinkle the crumbled feta cheese over the hot chicken and cranberries. The heat will slightly soften the cheese. Let the meat rest for five minutes, then garnish with fresh parsley and serve with the juices from the pan drizzled over the top.
