Preheat the oven to 375.Put enough coconut oil in a roasting pan to generously cover the surface. Sprinkle some salt on the oil.Rinse and towel dry chicken thighs and cut off any extra, unwanted flaps of skin.Brush them skin side down in the salted oil and flip so they bake skin side up. Leave space between them. Sprinkle with black pepper and mixed herbs.Bake about 40 minutes or until juices run clear. If you want to crisp the skin, put it on high heat for the last five minutes.Let the chicken sit for 10 minutes before serving if you want it to hold its juices.