PROCESS

1. Pre-heat oven to 400 degrees.Cut the beets into wedges.In a large mixing bowl, mix cinnamon, salt and ½ the thyme with enough oil to coat the beets.Toss the beets in the oil and place on a cookie sheet.

2. Par cook the potatoes in salted boiling water.With potatoes, it is best to add them to the pot when the water is cold and bringing them both up to a boil together.Then cook for 5-6 minutes; strain. (You can go a few more minutes if you have larger potatoes)

3. In a mixing bowl, combine ½ the rosemary, garlic, salt and enough oil to coat the potatoes.Toss the potatoes (make sure to be gentle) and place on a cookie sheet.

4. Roast both the potatoes and beets for approximately 30 minutes, or until the beets are tender and the potatoes are crispy.Be sure to check them every 5-10 minutes and toss both the beets and potatoes at about the halfway mark.(Hold in oven on warm if they finish before the chicken)

5. Combine chicken breast, remaining rosemary & thyme, salt & pepper and oil; evenly coat the chicken.On the stove, heat the Sauce Champignon on medium heat until it reaches a simmer.

6. Heat up your grill to medium high heat.Place on grill and cover; grill for approximately 4 minutes. Flip chicken and grill until finished (when the breast is firm to touch) Cooking time is going to vary depending on the thickness of your chicken.

7. Allow the chicken to rest for 3 minutes before slicing it down.Plate the potatoes and beets, side by side.Lay the chicken breast across the top and spoon the Sauce Champignon over top of the chicken.Enjoy.

NOTE – I like the Adirondack red potatoes because they are red all of the way through.  You can easily substitute regular red potatoes, only thing you will need to do is adjust the cooking time depending on the size.  You can also roast the whole, skin on beets and then peel them afterwards if you would like.

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