In a small bowl, combine fresh cranberries with brown sugar and white wine vinegar. Stir to combine and set aside to soften while preparing the chicken.

Pat the chicken pieces dry. Rub both sides, including under the lifted skin, with minced garlic, chopped rosemary, sweet paprika, kosher salt, and black pepper to taste.

In a baking dish, add olive oil, chopped celery, chopped onion, the remaining white wine vinegar, and the juice from one lemon plus the juiced lemon halves. Add the seasoned chicken and toss gently to coat. Set aside to marinate for about 15 minutes.

Preheat the oven to 425°F (220°C) while the chicken marinates.

Heat olive oil in a large skillet over medium-high heat. Add chicken, skin side down, and cook until skin is golden brown and releases easily from the pan, about 5 minutes. Flip and brown the other side for about 3 minutes. Work in batches to avoid overcrowding. Transfer seared chicken to the baking dish.

Arrange sugared cranberries and any juices over the chicken in the baking dish. Pour in chicken broth or water. Bake uncovered in the preheated oven for 35-40 minutes, until the chicken is fully cooked through and juices run clear.

Garnish with fresh rosemary sprigs for presentation. Serve hot, spooning the flavorful juices and vegetables over the chicken.