Description
This Herb & Garlic Butter Chicken Marylands recipe delivers juicy, golden chicken infused with rich garlic-herb butter. It’s a simple, comforting roast-style dish made with minimal effort but maximum flavor — perfect for family dinners or easy entertaining.
Ingredients
4 chicken marylands (leg quarters, about 1.5 kg / 3 lb)
½ tsp cooking / kosher salt
⅓ cup low-sodium chicken stock
Herb & Garlic Butter:
100 g unsalted butter, softened
4 garlic cloves, minced or pressed
2 tsp fresh rosemary leaves, finely chopped (or 1½ tsp dried)
2 tsp thyme leaves, finely chopped (or 1½ tsp dried)
¾ tsp cooking / kosher salt
¼ tsp black pepper
Instructions
- Preheat oven to 220°C / 425°F (200°C fan).
- In a bowl, mix softened butter with garlic, rosemary, thyme, salt, and pepper until well combined.
- Gently loosen the skin on each chicken maryland. Spread about 80% of the butter under the skin, a small amount on the flesh side, and the remainder on top of the skin.
- Place chicken skin-side up in a roasting pan. Sprinkle lightly with extra salt and pour chicken stock around (not on) the chicken.
- Roast for 10 minutes, then reduce oven temperature to 200°C / 400°F (180°C fan). Continue roasting for 40 minutes, basting with pan juices every 10 minutes from the 20-minute mark.
- Once golden and cooked through, remove from the oven and rest for 10 minutes before serving. Spoon the buttery pan juices over the top before serving.
Notes
Swap rosemary and thyme for parsley, oregano, or basil for a fresh twist.
Add chili flakes or smoked paprika for a subtle kick.
Stir lemon zest into the butter for a citrusy touch.
Roast halved baby potatoes or carrots alongside for a full meal.
Pat chicken dry before adding butter for extra-crispy skin.
Nutrition
- Serving Size: 1 chicken maryland
- Calories: 610
- Sugar: 0 g
- Sodium: 720 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 48 g
- Cholesterol: 185 mg
