Herb & Garlic Butter Chicken Marylands (chicken leg quarters)
User Reviews
5.0
84 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
4 marylands
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Calories
659 kcal
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Course
Main Course
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Cuisine
American
Herb & Garlic Butter Chicken Marylands (chicken leg quarters)
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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!
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Ingredients
- 4 pieces (~1.5 kg/3 lb) chicken marylands (US: leg quarters) or 8 bone-in, skin-on thighs (Note 1)
- 1/2 tsp cooking/kosher salt
- 1/3 cup Chardonnay or other dry white wine (sub low-sodium chicken stock/broth)
Herb & garlic butter:
- 100g/7 tbsp unsalted butter , softened
- 4 garlic cloves , minced using a garlic press (Note 2)
- 2 tsp fresh rosemary leaves , finely chopped (Note 3 for dried)
- 2 tsp thyme leaves , finely chopped (Note 3 for dried)
- 3/4 tsp cooking/kosher salt
- 1/4 tsp black pepper
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Instructions
- Preheat 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!
Notes
- Chicken marylands are called chicken leg quarters in the US and chicken legs in the UK. Whole chicken leg with thigh attached. Great value, overlooked cut of chicken!
- Alternative - 8 x skin on, bone in thighs.
- Garlic - Or finely grated using microplane or very finely minced using knife. We want the juicy minced garlic to mix seamlessly into the butter for maximum garlic flavour.
- Fresh herbs really deliver in the flavour department but both can be substituted with 1 1/2 tsp dried herbs (each). Still chop them, to release flavour.
- Spoon is ideal for this job as the shape of the spoon hugs the curves of the chicken so the spoon won't pierce the skin. See video and step photos of help to do this step.
- Leftovers will keep for 3 - 4 days in the fridge.
- Nutrition per Maryland. 1 Maryland is a generous serving for someone with a hearty appetite.
Nutrition Information
Show Details
Calories
659cal
(33%)
Carbohydrates
2g
(1%)
Protein
35g
(70%)
Fat
54g
(83%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
8g
Monounsaturated Fat
19g
Trans Fat
1g
Cholesterol
253mg
(84%)
Sodium
911mg
(38%)
Potassium
474mg
(14%)
Fiber
0.2g
(1%)
Sugar
0.2g
(0%)
Vitamin A
871IU
(17%)
Vitamin C
3mg
(3%)
Calcium
38mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4marylands
Amount Per Serving
Calories 659 kcal
% Daily Value*
| Calories | 659cal | 33% |
| Carbohydrates | 2g | 1% |
| Protein | 35g | 70% |
| Fat | 54g | 83% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 253mg | 84% |
| Sodium | 911mg | 38% |
| Potassium | 474mg | 10% |
| Fiber | 0.2g | 1% |
| Sugar | 0.2g | 0% |
| Vitamin A | 871IU | 17% |
| Vitamin C | 3mg | 3% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
84 reviews
Excellent
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