Roasted Chicken with Braised Spring Vegetables

Ingredients

• 8 chicken pieces (thighs, legs and breasts)
• 1 Tbs. coconut oil
• 2 Tbs. olive oil
• 6-8 radishes, halved
• 2 garlic cloves, roughly chopped
• 1 fennel bulb, trimmed, halved and quartered
• 1 zucchini, halved lengthwise and chopped
• 12-15 stalks asparagus, roughly chopped
• 1 handful green beans, trimmed
• 1 handful sugar snap peas, diagonally sliced
• 1 small bunch of spring or green onions, trimmed and halved lengthwise
• juice of half a lemon