Roast Chicken

Simple roast chicken. You can buy it already roasted for you at the grocery store, but it's pretty easy to roast it yourself. Mix up olive oil with salt, pepper, herbs and then rub the mixture all over the bird. Although I don't eat the skin, I keep it on while cooking to prevent over-drying. Use your hand to loosen the skin on the breasts, making a pocket and drizzle some of the olive oil mixture into it.

The recipe I follow has you roast it on 500, breast side down for 20 minutes, then flip it over, baste it and lower the heat to 325. Cook for about an hour longer, basting occasionally until it's 165 degrees.

Tender and juicy every time.

The green bean dish is super easy and really good. Just saute some onions and shrooms in coconut oil. Nuke frozen green beans until they are thawed and warm. When the onions are not quite done, add the green beans and some minced garlic. Continue to saute for another couple of minutes and season with salt and pepper.