Herb & Garlic Butter Chicken Marylands (chicken leg quarters)
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 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)
Description
This recipe begins with softening butter and blending it with minced garlic, chopped fresh rosemary and thyme, kosher salt, and black pepper to create a herb-infused compound butter. The butter is carefully smeared underneath the chicken skin on the thigh and leg portions as well as on the surface to maximize flavor absorption. Sprinkle the skin with salt before roasting.
The chicken is roasted initially at 220°C/425°F to crispen the skin, then lowered to 200°C/400°F to gently finish cooking for a total of about 50 minutes, basting periodically with pan juices to keep the meat moist and enhance flavor. The pan is deglazed with dry white wine or stock to collect flavorful juices, which serve as a natural sauce accompanied by the rested chicken.
These chicken marylands make a substantial serving and are well suited for a hearty meal. The recipe is adaptable using skin-on thighs if preferred, and the use of fresh herbs and garlic gives it a rich aromatic character. Resting ensures juiciness before serving.
This dish stores well in the refrigerator for several days and is suitable for reheating.
Ingredients
- 4 pieces (~1.5 kg/3 lb) chicken leg quarter or 8 bone-in, skin-on thighs (Note 1, aka chicken marylands (US
- 1/2 tsp kosher salt cooking salt
- 1/3 cup dry white wine sub low-sodium chicken stock/broth, Chardonnay or other dry white wine
Herb & garlic butter:
- 100g/7 tbsp butter softened, unsalted
- 4 garlic minced using a garlic press (Note 2, cloves
- 2 tsp rosemary finely chopped (Note 3 for dried, fresh leaves
- 2 tsp thyme finely chopped (Note 3 for dried, leaves
- 3/4 tsp kosher salt cooking salt
- 1/4 tsp black pepper
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 also known as chicken leg quarters, consisting of thigh and drumstick together; substitute with skin-on bone-in thighs if preferred.
- Use a spoon to loosen the skin gently without tearing, allowing butter to be spread underneath for better flavor infusion.
- Fresh herbs like rosemary and thyme provide a more vibrant flavor, but dried herbs can be substituted with slightly reduced quantities.
- Garlic should be finely minced or grated to blend smoothly into the butter for even flavor.
- Leftover cooked chicken can be refrigerated for 3–4 days and reheated gently.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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