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Preheat oven to 375°F. Skin chicken; sprinkle with 1/4 teaspoon salt and pepper. Set aside. Coat an extra-large ovenproof skillet with cooking spray; heat over medium-high heat. Add chicken to pan, bone-side up; cook about 5 minutes or until well browned on both sides, turning once.
Transfer skillet to oven. Roast, uncovered, about 20 minutes or until chicken is no longer pink (180°F).
Meanwhile, in a small saucepan, combine juice, cranberries, thyme sprigs, brown sugar and the remaining 1/4 teaspoon salt. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until slightly thickened. Discard thyme sprigs. Serve chicken with sauce. Sprinkle with thyme leaves.