Preheat your oven to 375 degrees Fahrenheit. Lightly grease a large baking dish with olive oil or cooking spray to prevent sticking. Pat the chicken breasts dry with paper towels and place them in a single layer inside the prepared dish, ensuring they are not overlapping.
In a small mixing bowl, whisk together the honey, olive oil, apple cider vinegar, minced garlic, dried rosemary, salt, and black pepper. Stir until the honey is fully incorporated and the mixture is smooth.
Pour about two thirds of the honey glaze over the chicken breasts, using a brush or spoon to coat them evenly on all sides. Scatter the cranberries all around the chicken and into the empty spaces of the baking dish. Drizzle the remaining glaze over the cranberries to help them soften and caramelize.
Place the dish in the center of the oven and bake for 30 to 35 minutes. Halfway through the cooking time, you can spoon some of the juices from the bottom of the pan back over the chicken. The dish is done when the chicken reaches an internal temperature of 165 degrees Fahrenheit and the cranberries have softened and started to pop.
Remove the dish from the oven and immediately sprinkle the crumbled feta cheese over the hot chicken and berries. The heat will slightly soften the cheese without melting it completely. Let the meat rest for 5 minutes, then garnish with fresh rosemary sprigs before serving warm from the pan.
