I was craving roast chicken for Sunday dinner and made a trip to the Mar Vista Farmer's Market to see what I could pair it with. After a couple of laps around the stalls, I settled on some golden beets with the greens intact. The keys to a good roast chicken are to truss and dry it thoroughly before seasoning and putting it in the oven, for even cooking and crispy skin. I also made an herb butter with fresh chopped rosemary and thyme that I slathered under the skin of the breasts (to keep them moist and also to add flavor), and I stuffed the cavity with more of the fresh herbs. I separately roasted the golden beets wrapped in tin foil with olive oil and S&P, and I sautéed the beet greens with garlic, olive oil and a hit of red wine vinegar for a kick. The chicken came out super juicy, the beets were sweet and earthy and the greens had a bite that balanced out the sweetness of the beets.
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