4 TB coconut oil, melted if hardened
2 lemons; 1 thinly sliced, 1 juiced
4 cloves garlic minced1 tsp sea salt
1/2 tsp freshly ground black pepper
2-3 cups frozen or fresh green beans (thawed if frozen)
2 medium-size turnips, peeled and sliced then quartered
4 boneless, skinless chicken thighs, excess fat trimmed
Preheat oven to 450°F. Brush a large baking dish or cast-iron skillet with 1 tablespoon of coconut oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
In a large bowl, whisk together 3 tablespoons of coconut oil, lemon juice, garlic, salt, and pepper. Add green beans and turnips and toss to coat.
Using a pair of tongs, remove the green beans and turnips; arrange them on top of the lemon slices. Save excess coconut oil lemon mixture for chicken.
Place chicken in the bowl of coconut oil lemon mixture and coat thoroughly. Transfer chicken thighs to dish or skillet, on top of vegetables. Drizzle remaining coconut oil lemon mixture on top of chicken.
Roast for 35 minutes. Once cooked (you can use a thermometer to check, it should read 160°-165°F), remove the chicken from dish or skillet. Place beans and turnips back into the oven for 10 additional minutes or until turnips are tender.
Place piece of chicken on each of four serving plates; divide the vegetables equally. Serve warm.