Chicken Marylands: an under-utilized cut of a chicken! It’s cheap, juicy, delicious, and difficult to stuff. It’s akin to roast chicken without the hassle of carving. Sprinkle with garlic and herb butter. Bake until golden, and then Serve with potato-grated and creamy mashing and sauteed Garlic and green beans to make the perfect dinner!
The Chicken Marylands (aka the chicken leg quarters)
Chicken Maryland is a hugely underrated and affordable portion of chicken. It’s like roasting a whole chicken and not dealing with the mess of juices and bones of chopping up a complete chicken! A large chunk of meat with lots of gold skin. Juicier than thighs and drumsticks and highly flavorful.
It’s almost impossible to fail because you don’t need to think about precisely calculating the roasting time required to prevent dry, bland, and tasteless breasts since this cut does not include chicken breasts! Why don’t we cook chicken Marylands every day?!
Why it’s so juicier, It’s juicier because it’s a more significant single piece of bone-in beef. This means fewer juice-escaping-crevices by meat weight = more succulent meat.
What exactly is a chicken Maryland to you?
It turns out that chicken marylands refer to various things across different nations. In Australia, it refers to a cut that is part of a chicken with the thigh which is shown below. It’s called whole quarters of chicken legs within the States and chicken portions within the UK. It’s confusing, but at least the cut can be easily recognized!
The State “Chicken Maryland” or “Maryland Chicken” refers to food that originates out of the state of Maryland and is made up of fried chicken and rich gravy. This was quickly included in my growing list Of Things To Make.
In the UK, “Chicken Maryland” is a classic Chinese Fried chicken dish served with banana cake, bacon, and corn cake.
I still need to add this to my list Of Things To Make!
PS: I put this small table to get the confusion out of my head. However, it could be helpful to you as well.
(leg and thigh joined (leg + thigh connected – recipe today) Chicken Maryland Quarters of a chicken leg Chicken legs.
(i.e., there is no thigh attachment) Chicken leg or drumsticks Chicken leg or drumsticks Chicken drumsticks
The ingredients you require
Today, we’ll roast the chicken, slathered with Garlic and herb butter. Here are the ingredients to make the butter. See above for the picture and the discussion about how chicken marylands are made!
What should you serve as a side dish?
It was served alongside roasting vegetables and arugula/rocket mixed with the everyday dressing. If I were cooking for a party, I would suggest the potato grated (make it ahead of time and then heat it as the chicken roasts and allow another 10 minutes for chicken cooking time) as well as Lemon Potato Salad (served warm) to make it a bit fresher.
I can also envision an abundance of Sauteed Green Beans topped with Garlic and creamy buttery mashed potatoes as a side dish. For an easy recipe, you can steam the veggies you like (peas or carrots, broccoli, etc.) and then toss them with French dressing to serve it with a slice of bread to do with the meal (for mopping the plate).
I would love to know what you’d serve this with for a gathering. I’m hosting a dinner party this weekend. I was planning to host a Mexican Fiesta, but I expect to get some non-subtle suggestions for the dish today!
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Herb & Garlic Butter Chicken Marylands (chicken leg quarters)
Video recipe above. Chicken Marylands – what an under-utilized portion of chicken! It’s cheap, juicy, delicious, and difficult to stuff. I’ve told people it’s similar to roast chicken but without the hassle of cutting out a whole chicken. Please put in the Garlic and herb butter, then roast until golden. Please don’t throw away a drop of the pan’s juices; it’s gold! Serve with potato gratin or Mash that is creamy with Garlic with garlic-sauteed green beans to make the perfect meal!
Mix Herb and Garlic Butter ingredients until mixed.
Butter chicken Use an upside-down spoon to release the chicken’s skin and flesh of the thigh and on the leg (Note 4). Apply 80 percent of the butter beneath the skin. Put tiny amounts (~5 percent) over the skin’s underside (flesh side) and the Rest over the skin. (The flesh side is full of flavor due to the juices from your pan).
Place chicken in a roasting pan with the skin facing up. Sprinkle the skin with 1/2 teaspoon salt. Pour the wine over the chicken.
Roast for 50 minutes – roast for 10 minutes to start the skin. Then lower the temperature to 200degC/400degF (180degC fan) and cook for an additional forty minutes. It would be best to baste every 10 minutes until 20 minutes from the 20-minute mark.
Rest & Serve Rest and serve to remove from the oven. Let it rest for 10 minutes before serving it with the garlic-herb butter pan juices for the sauce!
1. Chicken Marylands These are known as”chicken leg” quarters’ and are referred to as chicken leg quarters. These quarters are called chicken legs in the US and chicken legs in the UK—the whole chicken leg with the thigh connected. A great value, often overlooked, cut from chicken! Alternative – 8 x skin on bones in the thighs. 2. Garlic is Finely grated with a microplane or finely chopped with a knife. We want the fresh minced Garlic to blend effortlessly with the butter to maximize garlic flavor. 3. Fresh herbs deliver in the flavor area. However, they can both be substituted with 1 1/2 teaspoons of dry herbs (each). Chop them up to release flavor. 4. Spoon It is the perfect tool for this task since its shape fits the curvature of the chicken so that it won’t cut the skin. Check out the video and step-by-step photos for assistance in this step. Leftovers It will last for 3 to four days in the refrigerator. Nutrition per Maryland. 1. Maryland is significant for those with a big appetite.