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Position a rack in the lower third of the oven and preheat to 425°F (220°C). Pat the chicken completely dry with paper towels — the drier the skin, the better it will brown.
In a small bowl, stir together the melted coconut oil, minced garlic, chopped rosemary, thyme leaves, chopped parsley, turmeric, ginger, and salt until a uniform paste forms.
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