Herb & Garlic Butter Chicken Marylands (chicken leg quarters)

Name: Herb & Garlic Butter Chicken Marylands (chicken leg quarters)
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 4 pieces (~1.5 kg/3 lb) chicken marylands (US: leg quarters) ( or 8 bone-in, skin-on thighs (Note 1)); 1/2 tsp cooking/kosher salt; 1/3 cup chardonnay or other dry white wine ((sub low-sodium chicken stock/broth)); 100 g /7 tbsp unsalted butter (, softened); 4 g arlic cloves (, minced using a garlic press (Note 2)); 2 tsp fresh rosemary leaves (, finely chopped (Note 3 for dried)); 2 tsp thyme leaves (, finely chopped (Note 3 for dried)); 3/4 tsp cooking/kosher salt; 1/4 tsp black pepper

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

⏱ 60 menit 🔨 Persiapan 10mnt 🔥 Masak 50mnt 📊 Sedang 🍽 4 porsi ⭐ 5.0 (33) 👁 40

Herb & Garlic Butter Chicken Marylands (chicken leg quarters)

Bahan-bahan

4 porsi

4 pieces (~1.5 kg/3 lb) chicken marylands (US: leg quarters) ( or 8 bone-in, skin-on thighs (Note 1))
1/2 tsp cooking/kosher salt
1/3 cup chardonnay or other dry white wine ((sub low-sodium chicken stock/broth))
100 g /7 tbsp unsalted butter (, softened)
4 g arlic cloves (, minced using a garlic press (Note 2))
2 tsp fresh rosemary leaves (, finely chopped (Note 3 for dried))
2 tsp thyme leaves (, finely chopped (Note 3 for dried))
3/4 tsp cooking/kosher salt
1/4 tsp black pepper

Langkah-langkah

Preheat oven to 220°C/425°F (200°C fan).
Mix Herb & Garlic Butter ingredients until combined.
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).
Put chicken in roasting pan, skin side up. Sprinkle skin with the 1/2 tsp salt. Pour wine around chicken.
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.
Rest & serve - Remove from oven. Rest 10 minutes then serve with the garlic-herb-butter pan juices as the sauce!