A Dude’s Guide to Succulent Roast Chicken and Veggies


Hey dudes, you can forget those expensive electric guitar lessons and pick up some cooking skills instead.  In this day and age, it’s easier to be a great cook than to be a rock star, and besides girls love a man who can cook.

So, what’s an easy, fail-safe delicious recipe that’s bound to impress your date? Check out this Succulent Roast Chicken & Veggies recipe, courtesy of an all-round good guy and Butterkicap fan:



  • 1 Whole Chicken
  • ½ Lemon
  • 1-2 tbsp mustard
  • Soya sauce
  • 3-4 medium potatoes
  • 2-3 medium carrots
  • 1 medium onion or some garlic cloves (optional)
  • 1.5 cups water
  • Olive oil
  • Dried rosemary
  • Salt & Pepper



  1. Coat chicken in lemon juice
  2. Add salt, pepper, mustard to the chicken (amount to taste)
  3. Add soya sauce to fully coat the chicken. Leave for 30 mins or more to soak up the flavours.
  4. Cut potatoes and carrots into bite size chunks and boil till half cooked.
  5. Slice onions or clean garlic cloves.
  6. Mix potatoes, carrots and onions/garlic together with some olive oil and some salt and rosemary.
  7. Lay vegetables on the tray and place chicken on top (breast side up), add ½ cup water to the tray.
  8. Cook at 160ᵒC for 30 mins.
  9. Pour 1 cup water over the chicken.
  10. Continue baking at 160ᵒC for 25 mins.
  11. Done
Butterkicap Team

We're just a small group of friends who love food, culture and Malaysia. We saw the rise of mediocre food, deteriorating relationships and missed the good old days of Malaysia where food was good, homes were warmer and full of friends and family. So we rolled up our sleeves, and made Butterkicap with the hope that it will bring people and flavors home.

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