Herb & Garlic Chicken Marylands

Ever discovered a cut of meat that makes you feel like you’ve been let in on a culinary secret? That’s chicken marylands. These juicy, flavor-packed chicken pieces deliver all the satisfaction of a whole roast chicken without the fuss of carving. And when slathered with herb-infused garlic butter? Pure magic happens in your oven.

The beauty of this dish lies in its simplicity-meets-luxury approach. Fragrant herbs and butter create a flavor explosion that seeps into every fiber of the meat as it roasts. The skin crisps to golden perfection while the meat stays incredibly tender. And those pan juices? Liquid gold that you’ll want to drizzle over everything or soak up with crusty bread. Trust me, this is the chicken dish that’ll have everyone thinking you spent hours in the kitchen.

Ingredients

For the chicken:

• 4 pieces (~1.5 kg/3 lb) chicken marylands (US: leg quarters) or 8 bone-in, skin-on thighs
• 1/2 tsp cooking/kosher salt
• 1/3 cup chardonnay or other dry white wine (sub low-sodium chicken stock/broth)

For the herb & garlic butter:

• 100g/7 tbsp unsalted butter, softened
• 4 garlic cloves, minced using a garlic press
• 2 tsp fresh rosemary leaves, finely chopped
• 2 tsp thyme leaves, finely chopped
• 3/4 tsp cooking/kosher salt
• 1/4 tsp black pepper

Steps

1. Preheat oven to 220°C/425°F (200°C fan). Ensure your oven is fully heated before adding the chicken – this initial high heat is crucial for developing crispy skin.
2. Make herb & garlic butter by thoroughly combining all butter ingredients until smooth and evenly mixed. The butter should be soft enough to spread easily but not melted. Room temperature butter (left out for 30 minutes) works perfectly.
3. Prepare the chicken by using an upside-down tablespoon to gently loosen the skin from the flesh. Insert the spoon between skin and meat, and use gentle sweeping motions to create a pocket without tearing the skin. The rounded shape of the spoon follows the natural contours of the chicken, preventing punctures.
4. Apply the butter strategically: spread 80% under the loosened skin directly onto the meat, 5% on the underside (flesh side), and the remaining 15% on top of the skin. This distribution ensures maximum flavor infusion while promoting crispy skin. Use your fingers to massage the butter evenly under the skin.
5. Arrange chicken in a roasting pan skin side up, ensuring pieces don’t overlap. Sprinkle the skin with the 1/2 tsp salt (this helps draw moisture out for crispier skin), then pour wine around (not over) the chicken to create steam and prevent drying.
6. Roast in stages: First for 10 minutes at 220°C/425°F (200°C fan) to jumpstart the browning process. Then reduce heat to 200°C/400°F (180°C fan) and continue roasting for 40 more minutes. Begin basting every 10 minutes starting from the 20-minute mark onward, spooning the flavorful pan juices over the chicken.
7. Check for doneness – the chicken is ready when the internal temperature reaches 165°F (74°C) at the thickest part, or when juices run clear (not pink) when pierced with a knife at the joint. The skin should be golden brown and crispy.
8. Rest before serving for 10 minutes to allow juices to redistribute throughout the meat. Resting is non-negotiable – skip this step and you’ll lose precious moisture when you cut into the chicken. Serve with the garlic-herb-butter pan juices liberally spooned over the top.

Smart Swaps

• Olive oil instead of butter works in a pinch (use 5 tbsp) – you’ll lose some richness but gain heart-healthy fats
• Chicken thighs can replace marylands at a 2:1 ratio (two thighs per maryland)
• Dried herbs can substitute fresh at a 1:1.5 ratio (use 1.5 tsp dried for every 2 tsp fresh)

Make It Diabetes-Friendly

• Skip the wine and use 1/3 cup low-sodium chicken broth mixed with 1 tbsp apple cider vinegar (reduces carbs by 3.8g per serving)
• Replace half the butter with 3.5 tbsp olive oil (lowers saturated fat while maintaining moisture)
• Serve with cauliflower mash instead of potato (reduces meal’s glycemic load by approximately 65%)
• Remove skin after cooking to reduce fat intake by approximately 10g per serving (though you’ll sacrifice some flavor)

Pro Tips

• Let chicken come to room temperature (20 minutes out of fridge) before cooking for more even roasting
• For extra crispy skin, pat chicken completely dry with paper towels before applying butter
• Don’t have a garlic press? Mince garlic with salt using the side of your knife – the salt acts as an abrasive to create a paste
• Save leftover bones to make stock – simmer with vegetable scraps for 3-4 hours for a flavorful base