Honey Glazed Chicken with Mango & Cranberries 2 lbs chicken thighs (skin on) 1/4 cup honey 1/4 cup low sodium soy sauce or coconut aminos 1 tbsp avocado oil 2 tablespoons fresh lemon juice 2 garlic cloves, minced Pinch of sea salt and pepper 1/2 cup cranberries 1/2 cup fresh mango, cubed Rosemary for garnish Takes , serves . In a medium sized bowl whisk honey, soy sauce, avocado oil, lemon juice, garlic, salt and pepper. Place chicken thighs in a Ziplock bag and pour in honey marinade. Be sure that each chicken thigh is evenly coated and refrigerate for 3-6 hours. Preheat oven to 400 degrees. Place chicken skin-side down in a casket iron skillet. Add a small amount of the marinade to the skillet (enough to coat the bottom) and discard the rest. Bake for about 25 minutes. Turn chicken over skin-side up and add cranberries, mango and rosemary. Bake for additional 20 minutes and enjoy!