Herb & Garlic Butter Chicken Marylands
Roast chicken marylands under a fragrant garlic, rosemary and thyme butter, then serve with the rich pan juices.
By Cookin' KitchenUpdated
- Total: 1 hour 10 minutes
- Makes: 4 marylands
Recipe
Herb & Garlic Butter Chicken Marylands
Roast chicken marylands under a fragrant garlic, rosemary and thyme butter, then serve with the rich pan juices.
Cookin' · https://cookin.club/recipes/herb-and-garlic-butter-chicken-marylands
- Prep
- 10 minutes
- Cook
- 50 minutes
- Rest
- 10 minutes
- Total
- 1 hour 10 minutes
- Makes
- 4 marylands
Ingredients
For 4 marylands
Herb & garlic butter
Equipment
- Oven
- Roasting pan
- Tablespoon
Instructions
Step 1: Heat the oven to 220°C/425°F (200°C fan).
Step 2: Mix the herb and garlic butter ingredients until combined.
Step 3: Use the back of a tablespoon to loosen the chicken skin from the meat over the thigh and most of the leg. Spread 80% of the butter under the skin, a small amount (about 5%) on the underside, then the remainder over the skin.
Tip: The underside gets flavour from the pan juices.
Step 4: Place the chicken skin side up in a roasting pan. Sprinkle the skin with 1/2 teaspoon salt, then pour the wine around the chicken.
Step 5: Roast for 10 minutes, then reduce the oven to 200°C/400°F (180°C fan) and roast for a further 40 minutes. Baste every 10 minutes from the 20-minute mark onward.
Step 6: Remove the chicken from the oven and rest for 10 minutes. Serve with the garlic-herb-butter pan juices as the sauce.
Notes
For a variation, use 8 bone-in, skin-on chicken thighs. Dried rosemary and thyme can replace the fresh herbs; use 1 1/2 teaspoons of each and chop them to release their flavour.
Leftovers keep in the refrigerator for 3–4 days.
Nutrition per maryland
- Calories
- 659 kcal
- Fat
- 54 g
- Saturated fat
- 22 g
- Carbohydrates
- 2 g
- Sugar
- 0.2 g
- Fiber
- 0.2 g
- Protein
- 35 g
- Sodium
- 911 mg
- Cholesterol
- 253 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Chicken marylands roast beneath garlic, rosemary and thyme butter until the skin is golden. Spoon the buttery pan juices over the chicken when serving.
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