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Herb & Garlic Butter Chicken Marylands (chicken leg quarters)
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!
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 10 min🔥 Cook: 50 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
📝 Preparation Steps
1
Preheat oven to 220°C/425°F (200°C fan).
2
Mix Herb & Garlic Butter ingredients until combined.
3
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).
4
Put chicken in roasting pan, skin side up. Sprinkle skin with the 1/2 tsp salt. Pour wine around chicken.
5
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.
6
Rest & serve - Remove from oven. Rest ⏱️ 10 minutes then serve with the garlic-herb-butter pan juices as the sauce!
Nutrition Facts
calories
659 kcal
fat Content
54 g
serving Size
1 serving
fiber Content
0.2 g
sugar Content
0.2 g
sodium Content
911 mg
protein Content
35 g
trans Fat Content
1 g
cholesterol Content
253 mg
carbohydrate Content
2 g
saturated Fat Content
22 g
unsaturated Fat Content
27 g
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