Go Back
Herb Garlic Chicken Marylands

Garlic Chicken Marylands

Garlic Chicken Marylands combines the thigh and drumstick for a juicy, flavorful meal. Roasted or fried, this dish delivers crisp skin and tender meat. The recipe includes garlic butter, herbs, and optional with serving suggestions like mashed potatoes or steamed veggies. Variations include baked, grilled, or stew-style options for any taste.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 2 people
Course: Main Course
Cuisine: American, Australia
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Chicken Marylands bone-in, skin-on
  • 3 tablespoons unsalted butter softened
  • 3 cloves garlic finely grated or pressed
  • 1 teaspoon fresh thyme chopped
  • 1 teaspoon fresh rosemary chopped
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • 1 teaspoon harissa paste optional, for spice
For Gravy (If frying)
  • 2 tablespoons pan drippings or butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • Salt and pepper to taste

Equipment

  • Roasting pan
  • Skillet
  • Mixing Bowl
  • Oven
  • Whisk
  • Garlic press or microplane

Method
 

  1. Make Garlic Herb Butter: Start by mixing softened butter with finely grated garlic, chopped thyme and rosemary, and a small pinch of salt. Use a spoon to gently lift the skin of the Chicken Marylands and spread this garlic butter mixture underneath. This helps lock in flavour directly into the meat as it cooks.
  2. Prepare for Roasting: Place the chicken skin-side up in a roasting pan. Add a chicken broth to the pan to keep the meat moist during roasting. This also forms the base for basting juices.
  3. Roast: Begin roasting the chicken in a preheated oven at 220°C (425°F) for 10 minutes. Then, lower the temperature to 200°C (400°F) and continue roasting for another 40 minutes. Baste the chicken with pan juices at both the 30-minute and 40-minute marks to boost flavour and crisp up the skin.
  4. Rest and Serve: Once roasted, remove the chicken from the oven and let it rest for 5 to 10 minutes. Resting allows the juices to settle back into the meat, making it tender and juicy when served.
  5. Keep Warm & Make Gravy (Optional): After frying, transfer the chicken to a warm oven to keep it hot. Use the pan drippings to prepare gravy—melt butter, stir in flour, and cook until the mixture turns light brown. Slowly whisk in milk, seasoning with salt and pepper until the gravy is smooth and creamy.

Notes

The calorie count is an estimate and may vary based on specific ingredients and serving sizes. For more accurate results, refer to the nutrition labels on your ingredients.