Loading page…
Recipe video above. Chicken marylands - such an under utilised cut of chicken! Cheap, juicy, flavourful, hard to stuff up. I tell people it's like roast chicken: without the mess of carving up a whole chicken. Slather in herb & garlic butter then bake until golden. Don't waste a drop of the pan juices - it's liquid gold!Serve with potato gratin or creamy mash with garlic sautéed green beans for the perfect meal!
View original recipe on recipetineats.comPreheat oven to 220°C/425°F (200°C fan).
Mix Herb & Garlic Butter ingredients until combined.
Butter chicken - Use an upside down tablespoon to loosen the chicken skin from the flesh on the thigh and most of the leg (Note 4). Smear 80% of the butter under the skin, just a small amount (~5%) on the underside (flesh side) then the remainder on top of the skin. (The flesh side gets lots of flavour from the pan juices).
Put chicken in roasting pan, skin side up. Sprinkle skin with the 1/2 tsp salt. Pour wine around chicken.
Roast 50 minutes - Roast 10 minutes to get the skin going. Then reduce the heat to 200°C /400°F (180°C fan) and roast for a further 40 minutes, basting every 10 minutes from the 20 minute mark onwards.
Rest & serve - Remove from oven. Rest 10 minutes then serve with the garlic-herb-butter pan juices as the sauce!
No notes yet. Be the first to share your experience.