Country Roast Chicken is such a simple dinner to make, but oh so good! You start with farm fresh carrots, green onions, string beans, butternut squash, and celery, then add chicken glazed with an herb butter. Roast it in the oven, serve with biscuits, and you have a hearty one-pot meal to satisfy your whole family!
Country Roast Chicken
- 4 Bone-in Chicken breasts (With the skin)
- 4-5 sprigs fresh sage
- 4-5 sprigs fresh rosemary
- 2-3 cloves, garlic, peeled
- 1 stick of butter
- 5-6 whole carrots
- 1/2 c. Fresh Green Beans
- 1/2 c. Peeled and Cubed Butternut Squash
- 1/2 Sweet Onion
- 2 Tbsp Balsamic Vinegar
- Salt and Pepper to taste
Preheat the oven to 375 degrees. Line a roasting pan with foil for easy cleanup. Rinse and pat dry the chicken breasts and set aside. Wash the sage and rosemary and pat dry. Remove the leaves from 2-3 of the sage and rosemary sprigs. Put the stick of butter in a food processor, add the sage, rosemary, and garlic. Pulse until blended. Put the herb butter mixture in a small dish.
Slice the onion and wash and take the ends off the green beans. Place the carrots, green beans, butternut squash, and onion in the bottom of the roasting pan, and pour the balsamic vinegar over the vegetables.