Saturday, June 16, 2012

Roast Chicken with Golden Beets

Wednesday 13 June
At Farmers' Market on Saturday, Holt obtained a beautiful bunch of golden beets (and their greens).  Last night we cut off, washed, and stored the greens for future use, then roasted the little beets in a foil packet at 375º for a half hour until tender.  Then slipped the skins off, cut the beets into quarters, and tossed them in olive oil, white Balsamic, and a tiny sprinkle of kosher salt to have for today.

The main course was chosen to go best with these little golden wonders: a roast chicken from Trader Joe's, with chopped savory, rosemary, and tarragon mashed with butter worked up under its breast skin, convection roasted at 450º until the skin was brown and crispy, then turned down to 350º until done, which wasn't even an hour in total.
We ate the breast meat with the beets - divine - and saved the rest for another day.

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