I will probably preface each recipe with the claim that I am not a chef. But ever since I started cooking at home instead of eating out or ordering in, I can tell you I love my food.

I love my food so much because I know I’m buying the very best ingredients. When you buy fresh, organic or locally grown food it just tastes better. When you start consistently cooking at home you’ll find you feel better, you know exactly what ingredients you’re putting into your meal and you’re saving money.

Please take note, my recipes are totally simple. So simple I rarely add specific measurements. Like this roasted chicken I hope you try.

I’m suggesting chicken because so many of us are super busy and complain that we can’t find the time to cook at home. If you have a family, you’ll probably gobble up this whole chicken for dinner. If there are only one or two of you at home, this simple roast chicken becomes the basis for any number of meals for the next couple of days.

There’s one more point I’d like to add. Most ovens have two racks. Utilize them.

Once you put the chicken in the oven, clean and cut up some cauliflower into bite size pieces. In a bowl, toss it around in a couple tablespoons of coconut or olive oil and sprinkle with salt and pepper. Line a baking sheet with parchment paper, spread the cauliflower out in a single layer and bake for about 25 minutes or until it’s golden brown. It tastes so good and actually reminds me of popcorn.

Roasted Chicken

1 Organic Chicken
Garlic Cloves (5-6)
Olive Oil

Preheat the oven to 375

Rinse and pat dry your chicken. Cut little slits randomly in the skin and slip a garlic clove underneath. Use about 5 or 6 cloves. Using your hands rub olive oil all over the bird. Sprinkle with salt and pepper to taste. Squeeze a sliced lemon over the chicken and stuff a few pieces into the cavity.

Bake for about an hour.