This is what I used:
4 bone in, skin on Chicken thighs from Whole Foods
Dean & Deluca rosemary
1 lemon, cut into quarters
1 TBSP coconut oil
Dean & Deluca Tandoori blend
Sliced crimini mushrooms
thick cut asparagus
I seasoned the chicken, then browned on both sides in the hot coconut oil. i added some olive oil though because i realize that the reason i don't like coconut oil is that it tastes and smells like coconut. i don't care that much for coconut. granted, most of the taste cooks away, but it's too much for me for a savory dish.
Then I put the thighs in a roasting dish lined with parchment paper, squeezed the lemon juice from half the lemon into the bottom of the dish.
Then i browed the veggies that i had left over, in the rest of the pan oil for a minute or so, then I poured all of that into the same dish along with the squeezed lemons and baked at 400 for 35 minutes.
It was AMAZING