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 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


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

This article first appeared in butterkicap.com

Butterkicap is a food and culture platform and community that enables anyone to experience Malaysia through stories of her people, food and places.