Tuesday, 3 June 2014

Roasted Chicken with Potatoes and Carrots : LTU Butter


Someone said that butter makes everything taste good. I can't remember who said it but I have to agree. There was a time when I did not like the smell of butter. I later realized that it was actually the smell of rancid butter that put me off. 


It was an eye opener when I used Golden Churn butter for the first time to bake butter cake. Prior to that, I used Buttercup because I was scared of the "smelly" butter.  My partner's sister commented that my butter cake was not as fragrant as her mother's because there was not enough butter smell. That prompted me to try Golden Churn and I was pleasantly surprised that my butter cake smelt so fragrant and tasted so good. From then on, there was no turning back. I love butter!


The first time I used butter with roasted chicken was when I tried this recipe and now, I use butter without fail to make my roasted chicken more fragrant and tasty. But of course that would depend on the marinade as some would not be suited with butter.

Put pieces of butter on the chicken.

I made this simple roasted chicken on Sunday because I love Louiz's very simple marinade. This time I added a tablespoon of Lea and Perrins Sauce and I decided to roast the chicken with some potatoes and carrots for a complete meat and veggie dish.


The chicken was done in about 50 minutes but the potatoes and carrots still needed a bit more time. I removed the chicken and let the vegetables cook for a further 10 minutes. I'll have to say that I was very happy with my dish. It smelt good and tasted good too. Thanks to the marinade and of course, butter!









Roasted Chicken with Potatoes and Carrots
Recipe source : Phong Hong as inspired by Breathe a Little...Slow Down...

Ingredients :
- 4 whole chicken legs
- 5 tbsp oyster sauce
- 5 tbsp tomato sauce
- 1 tbsp Lea & Perrins Sauce
- 5 cloves garlic, finely minced or crushed
- 5 potatoes, cut into wedges
- 2 carrots, cut into small chunks
- 3 tbsp olive oil
- 40g butter

Method :
1. To make marinade, mix oyster sauce, tomato sauce, Lea & Perrins, garlic and 1 tbsp olive oil.
2. Marinate the chicken legs overnight or at least 4 hours.
3. Preheat oven to 180C.
4. Line a baking tray with aluminium foil.
5. Toss the potatoes and carrots with 2 tbsp olive oil.
6. Place the potatoes and carrots in a single layer on the baking tray.
7. Arrange chicken legs on the vegetables. Cut butter into small pieces and place them on the chicken pieces.
8. Roast for 45-50 minutes until the chicken is cooked and the vegetables are tender.

Note : 
1. I turned the chicken pieces after 25 minutes and basted with the roasting juices. I put them skin side up  again during the last 10 minutes of roasting, Mine took 50 minutes to cook.
2. I removed the chicken after 50 minutes and continued to roast the vegetables until tender.


Photobucket

This post is linked to the event, Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jozelyn Ng of Spice Up My Kitchen.

41 comments:

  1. Oh? I expected to se eone whole chicken. This is easy to manage - gotta try it one of these days before school reopens.

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    1. I prefer chicken thighs and drumsticks. So I reckon one whole chicken not such a good idea because the breast is not so popular :)

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  2. Your roast chicken looks so wonderfully delicious! LIKE!!!!

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    1. Thank you, Ann! I would love to exchange with your Ayam Percik!

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  3. Ooohhh......these looks absoluyely delicious. Loves roast chicken at all times.

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    1. Mel, can't go wrong with roast chicken :)

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  4. Good morning Phong Hong! Now is nearly lunch time & I feel more hungry after looking at your roast chicken! I did use butter once in roasting chicken & the roast chicken were so yummy!

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    1. Hi Jessie! Butter makes it so delicious! Next I want to try whole chicken with butter and herbs.

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  5. Hi Phong Hong, I always drool over your roasted meat recipes. Ever so tempting. Maybe can I cook the potatoes first before roasting? I agree using good quality butter makes a lot of difference in taste and in 'price' too.

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    1. Thank you, Kimmy! It is a good idea to parboil the potatoes first. They will cook faster. I should have done that but too lazy, as usual hah..hah...

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  6. oh roast butter with chicken!! haha.. too early in the morning and what was I typing?? I decided not to delete and retype but let you see, muahahaha!!

    okay, it's roast chicken with butter.. surely taste good with butter and I guess it also gives a nice glazing huh?? with carrots and potatoes, surely more delicious and I think you further roasted the veggie so they absorb the "chicken essence" and taste even nicer huh?? nice one.. :)

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    1. Hi SK! Yes, this is one very delicious chicken! I like this recipe so much that I will roast my chicken like that very often.

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  7. Hi Phong Hong,

    I believe too that different brands of butter can make food so much different. I like the Danish kind if budget permits :p

    I believe that this roast chicken originated from Louiz must have been cooked with this just right amount of butter. It looks wonderful and must be smelling irresistible.

    Zoe

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    1. Hi Zoe! Butter sure tastes good, eh? Now for baking or roasting, I don't mind paying a bit extra for good quality butter.

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  8. Hi Phong Hong,
    Either roasted chicken or baked carrots and potatoes look scrumptious!! I love them.

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    1. Thank you, Aunty Young! Roasted chicken always goes so well with potatoes and carrots.

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  9. OMG, is roast chicken...I haven't had my lunch...could I have the drumstick, please? My saliva has fall onto the floor ^_^
    By the way, thanks for the link up with LTU but I haven't see this picture appear in the link up yet.
    Looking forward for more link up from you, have a great day ahead, PH!

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    1. Hi Jozelyn! Ooops...forgot but I have already linked up. Thanks for the reminder :) Sure, you can have the drumstick. Luckily there are four :)

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  10. My big kids prefer baked or roasted chicken over steamed chicken. Yes with some butter & herbs, roasted chicken really delicious and fragrance. Yours look so good & delicious.

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    1. Hi Karen! I love both, steamed or baked/roasted. I guess the younger generation prefer western style cooking. That's what I notice.

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  11. That chicken dish is so mouthwatering ....Yum!

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    1. Thanks, Cheah! It is simple but so good :)

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  12. Hi Phong Hong, come join me "fan of butter" :) We always have at least 3 slabs of butter in the fridge... well you know,in case of those emergency bakes that we need to do. Your roast chicken looks good, butter always makes the skin taste extra yummy!

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    1. Hi Yen! I noted that one slab of Golden Churn butter is now RM12.50 at Aeon. ***faints***

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  13. Guess what, i am going to put this into my oven now ;-) The recipe came at the right time, i am rushing to put something easy up. Thanks a lot for the sharing!

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    1. It turned out delicious, i made 6 drumsticks and my son finished 2 at one go! Thanks for the recipe!

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    2. That's great! I am happy that this recipe worked for you and if your son finished 2 drumsticks at one go, then it must be really, really good!

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  14. Butter is getting more expensive, last time used to be so much cheaper than creamcheese but now both almost same price...so I am beginning to treasure it more lol! Use a good quality one when I need it to stand out...this dish certainly looks delicious, and you are generous with your butter!

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    1. Jeannie, last weekend I wanted to stock up on Golden Churn butter. Saw that the price is now RM12.50 per block. I faster pusing balik LOL!

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  15. Your roast chicken looks so yummy, even I had just my lunch I am still drooling over your roast chickens. I cant agree more with you a good and authentic butter makes a lot of difference and I am also switching over.

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    1. Hi Sem! I am going to try another roasted chicken this weekend using butter and herbs.

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  16. Hi Phong Hong, I can see that the roasedt chicken is indeed very yummy and am drooling over its sweet aroma! Will try this one day. Thanks Phong Hong for sharing and warmest regards :)

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    1. Hi Ivy! Looking forwards to seeing your roast chicken!

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  17. Hi Phong Hong,
    Welcome to the butter fan club! Haha! I cannot imagine baking without butter, even though I try not to bake too much! (big laugh!) Your chicken looks mouth watering! I like roasts like this, all veggies in the same tray, one pot meal! Yummilicious!

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    1. Hi Joyce! I am looking at alternatives to Golden Churn butter. Very expensive nowadays but it is still my favourite. Will be doing another roasted chicken this weekend. I sure love my chicken and butter LOL!

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  18. Haha.. I used to say that all the time. I used to make my family breakfast when I was around 6..and by making breakfast I mean toast bagels and slather them with butter. But whenever my mom would say that it was too much butter, I would go "but EVERYTHING is better with butter". It was probably an advertisement, but it stuck with me as well :p
    On a side note, you are the MASTER of roast chicken ;)

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    1. Hi Cathleen! Oh I love toasted bagels with loads of butter! hah...hah...That was what I had for breakfast everyday when I was in the US not too long ago. And that cost me - I put on 5lbs in just a week. Scary!

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  19. Hi Phong, Hong! So sorry to have missed so many of your amazing and wonderful things you've made, especially your delicious roasted chicken! You have to be the 'Chicken Queen' of all time'; it's amazing how many different kind of chicken dishes you've com up with, so droolworthy, fingerlicking delicious one after the other! I did leave a comment also for you on my blog...I will make more of an effort to comment as often as I can, even if I'm not posting new ones as often!

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    1. Hi Elisabeth! Don't worry about missing my posts. I know you are busy and aren't we all? I have trouble keeping up too. And yes, I have read your comment :) I love doing roast chicken because it is so easy but comes out good all the time. Anything easy is up my alley!

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  20. at one time i like to use golden churn butter ( in tin form ) to bake cakes, especially butter cakes i find that it is tastes buttery but nowadays switch in between brands cos GC is getting more expensive. so i believe the butter is one of the secret ingredient for making this very tasty roast chicken eh.

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    1. Lena, I have not tried the ones in the tin. Butter somehow adds on to the flavours of the roast chicken. So now, I have to put butter hah...hah...

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