CRISPY OVEN-ROASTED CHICKEN THIGHS

Last January, I had the great pleasure of shooting Nathalie Fraise's wonderful new cookbook, The Whole Coconut (Ten Speed Press) which explores cooking with coconut in all its glory. Nathalie's book just hit the shelves and I couldn't be prouder to have been a part of its creation. You need this gem of a book in your kitchen!

Nathalie's technique for roasting chicken thighs was a revelation for me - the skin is perfectly crisp and the coconut oil adds a lovely hint of flavor. I now find myself making Nathalie's chicken thighs at least once a week - they're that good! Nathalie serves the chicken thighs with zucchini spaghetti, but don't fret that zucchini isn't in season this time of year... really the thighs are great with any tasty side.

INGREDIENTS - adapted from Nathalie Fraise's The Whole Coconut

• 6 chicken thighs
• 2 tablespoons coconut oil
• sea salt and freshly ground black pepper

Preheat oven to 450 degrees F.

Melt coconut oil in a small saucepan over medium-low heat. Lay chicken thighs skin-side up on a baking sheet and brush chicken with the melted coconut oil. Season each thigh generously with salt and pepper. Roast chicken thighs in the hot oven for 40-45 minutes until the meat is cooked through and the skin in wonderfully crispy. Allow to rest for 5 minutes before serving.

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Shooting Nathalie's book was one of those perfect projects where everything goes beautifully, and deliciously! Nathalie's recipes are simple, flavorful, and naturally gluten-free (!) and she's a sweetheart to boot. Working with Ashley Lima and Kelly Snowden from Ten Speed and my buddy and amazing food stylist Lillian Kang was dreamy - such a wonderful collaboration.

Here are a few more shots from Nathalie's book to whet your appetite...