• 4 – 4-½ lb chicken
  • 2 TBSP melted coconut oil
  • 1-1/2 tsp sea salt
  • 2 cloves garlic, diced, plus 4 cloves garlic, sliced in half
  • 2-inch piece of ginger, peeled and grated
  • 8-oz (about 6 stems) bok choy, stalks cut away from the leaves (retain both)
  • 6 scallions, bottoms trimmed


  1. Place a large cast iron skillet in the oven and preheat oven to 450° F. Let the skillet sit in the oven for 40 minutes (including preheating time).
  2. As soon as you
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