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.

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.