This is the first meal of our personal CSA Challenge, which is to use up all the items from our CSA basket each week. I hope they all go as well as this one did! We had some split chicken breasts in the fridge that needed to be cooked soon and the weather has been on the cool and cloudy side lately, so roasted chicken and veggies just seemed perfect.

I scrubbed and cut the beets and peeled the carrots and tossed them into a roasting pan with some fingerling potatoes from the farmer's market and a little olive oil, salt and pepper. Then I seasoned the chicken breasts with salt and pepper and put a little leftover compound butter under the skin to keep it moist and hopefully add some more flavor to the meat. Then I placed the breasts on top of the veggies and put the pan into the oven, baking them at 475 for about 15 mins, then turned down the heat to 400 for another 30 mins. I checked the internal temp with a meat thermometer at that point, and they were not quite done yet (they were big breasts on the bone), so I left them in and started the beet greens. I used the rest of the compound butter and added a couple garlic cloves to a skillet and then added the beet greens and a bag of arugula that was hanging out in the back of the fridge. I added a couple splashes of balsamic and sherry vinegar, salt and pepper and then tasted. It was a little too sweet for me, so I squeezed the juice of a tiny little lemon (probably about half a normal lemon's worth) over it, which added just the right amount of acidity. Turned up the heat on the chicken to a low broil for a gew minutes to crisp the skin again and voila, dinner was ready!