Delicious roasted Chicken Maryland recipe

Delicious roasted chicken Maryland pieces

My favourite piece of roasted chicken for a meal is the chicken Maryland. It contains the juicy tender dark meat of the thigh and the fun of meat on a stick in the drumstick. If you’re extra lucky you get the cloaca too for an extra special treat.

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Chicken Maryland also tastes good with vegemite.

Vegemite Chicken Maryland with cheesy onion and avocado
Vegemite Chicken Maryland with cheesy onion and avocado

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Recipe

Tonight I had Roasted Chicken Maryland for #dinner Gary Lum Yummy Lummy
Print
Roasted Chicken Maryland recipe
Prep Time
5 mins
Cook Time
1 hrs 20 mins
Total Time
1 hrs 25 mins
 
This is a simple meal for the meat lover, chicken lover and for when you just can’t be bothered to do a lot of vegetable preparation.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 1000 kcal
Author: Gary Lum
Ingredients
  • 1 piece Chicken Maryland pieces
  • 3 tablespoons Flour
  • 1 teaspoon Sesame seeds
  • 1 teaspoon Desiccated coconut
  • 1 teaspoon Chilli flakes
  • ½ teaspoon Sea salt
  • ½ teaspoon Coarsely ground black peppercorns
  • 1 teaspoon Dried mixed herbs
  • 4 pieces Cos lettuce leaves
  • ½ cup Red wine
  • 1 cup Pouring cream
  • 2 tablespoons Butter
Instructions
  1. Flour (verb) the chicken with the flour, sesame seeds, desiccated coconut, chilli flakes, seas salt and pepper
  2. Try not to split the bag and get flour all over the kitchen flour
  3. Heat an oven proof stainless frying pan on the stove top and then add some high smoking point vegetable oil
  4. Lightly sear the chicken skin side first
  5. Turn over and then place into a preheated oven (150 °C) for 1 hour
  6. Put the chicken pieces on a plate to rest for at least 20 minutes
  7. Decant all the chicken fat from the frying pan
  8. Heat the frying pan on the stove top
  9. Deglase the crusty good bits with a good splash of red wine
  10. Reduce the red wine
  11. Add the pouring cream and then the butter until you get the sauce consistency you want
  12. Spoon the sauce over the chicken pieces
  13. Capture an image, for me I used a Nikon D5300 and a Tamron 90 mm MACRO lens at 1/100 seconds, f/5.0 and ISO 100.
  14. Eat and enjoy
  15. Wash the dishes
  16. Write a recipe post for the blog
Recipe Notes

I hope you enjoy the chicken Maryland

Tonight I had Roasted Chicken Maryland for #dinner
Tonight I had Roasted Chicken Maryland for #dinner

For an updated recipe check out my new post here.

Related post  Delicious Angus beef and bacon cheeseburger
Roast Chicken Maryland, Capsicum, Cheese, Jalapeño pepper, Onion, Potato, Quinoa, Rice, Spam, and Sweet potato
Roast Chicken Maryland, Capsicum, Cheese, , Jalapeño pepper, Onion, Potato, Quinoa, Rice, Spam, and Sweet potato
Tonight I had Roasted Chicken Maryland for #dinner Gary Lum Yummy Lummy
Print
Delicious roasted Chicken Maryland recipe
Prep Time
5 mins
Cook Time
1 hrs
Total Time
1 hrs 5 mins
 

Another delicious roasted Chicken Maryland recipe

Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 1 pieces Chicken Maryland
  • 1 Potato
  • 1/2 Sweet potato
  • 1/2 Capsicum
  • 1 Jalapeño pepper
  • 1/2 cup Grated cheese
  • 1 tablespoon Olive oil
  • 1/4 can Diced spam
  • 1 tablespoon Black peppercorns
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup Quinoa
  • 1/2 cup Rice
Instructions
  1. Place about ⅓ cup of quinoa and rice into the bottom of the roasting tray
  2. Add ⅔ cup of water to the roasting tray
  3. Place a rack in the roasting tray and add the Chicken Maryland which has been rubbed with olive oil, salt and dried mixed herbs
  4. Place the chicken into an oven at 150 °C for 1 hour (use a meat thermometer to ensure food safety)
  5. Cut the potato, sweet potato and capsicum into wedges or batons
  6. Dice some classic SPAM®
  7. Finely dice some jalapeño pepper
  8. Put the jalapeño pepper, potato, sweet potato, capsicum and SPAM® into a large bowl and mix with some olive oil, grated cheese, cracked black peppercorns, and a dash of Worcestershire sauce
  9. Lay out the vegetables onto some baking paper on an oven tray
  10. Place the vegetables into the oven on another shelf with the chicken and cook for 1 hour
  11. Pull the chicken out of the oven and make sure the meat thermometer has achieved the correct cooking temperature to kill most vegetative bacteria (this is 75 °C according to chicken.org.au)
  12. Allow the chicken to rest for about 20 to 30 minutes (resting is really important, it helps ensure a succulent flesh)
  13. Scoop out the quinoa and rice from the baking tray and place half in a bowl in the refrigerator for lunch the next day with some salad leaves.
  14. Keep the rest of the quinoa and rice warm to serve with the chicken and vegetables
  15. Hopefully you've timed the cooking of the vegetables to coincide with the end of the resting period of the chicken
  16. When the chicken is rested plate up the vegetables onto a plate, then place the rice and quinoa next to the vegetables. Finally add the chicken.
  17. If you are French you probably made a sauce and lots of it to enjoy with the chicken, me, I'm an Australian. We don't need sauce.
  18. Shoot a photograph
  19. Inhale the meal
  20. Wash the dishes
  21. Write the recipe
  22. Blog (verb)

Here’s me eating a Chicken Maryland with quinoa rice and kale coleslaw

Here’s another version of a Chicken Maryland dish for you to check out and try.

Roast Chicken Maryland, Brussels sprouts, pumpkin and almonds ready for dinner
Roast Chicken Maryland, Brussels sprouts, pumpkin and almonds

Extra photographs of Chicken Maryland dishes

Chicken Maryland pieces on a rack over quinoa and water
Chicken Maryland pieces on a rack over quinoa and water
Just out of the oven. Cooked Chicken Maryland pieces on a rack over quinoa and water.
Just out of the oven. Cooked Chicken Maryland pieces on a rack over quinoa and water.
Cheesy Chicken Maryland with quinoa coleslaw
Cheesy Chicken Maryland with quinoa coleslaw

Here’s another delicious roasted Chicken Maryland recipe and again it has healthy quinoa http://yummylummy.com/2015/04/28/blogging/quinoa-makes-a-return-after-hawaii-holiday/

Delicious roasted Chicken Maryland with kale coleslaw, grated cheese and jalapeño pepper
Delicious roasted Chicken Maryland with kale coleslaw, grated cheese and jalapeño pepper

Check out how to make kale and quinoa taste better!

Baked Chicken Maryland, quinoa rice and avocado with capsicums, onion and cheese
Baked Chicken Maryland, quinoa rice and avocado with capsicums, onion and cheese

Frequently asked questions

What’s your favourite cut of chicken?

Regular readers know I love the cloaca roasted nice and crispy, but failing that, my favourite meat is the dark thigh meat. Having a drumstick on it to make a Chicken Maryland is okay too but it’s really the thigh meat. I also like chicken wings, roasted in a hot oven.

Besides oven roasting how else do you like cooking chicken?

When making chicken curry, I like using a slow cooker and making a nice full bodied curried chicken.

Skin off or skin on?

Is that a serious question? I love chicken skin. One of my favourite things is deep fried chicken skin as a snap with dip. I seriously like fried chicken and crispy chicken skin. One of my favourite Chinese dishes is a boiled chicken that has had boiling fat poured on it to crisp up the skin. It’s amazing.

Why does everything taste like chicken?

Well, it doesn’t really. Beef tastes like beef, lamb like lamb and pork like pork. I’ve eaten crocodile and it didn’t taste like chicken.

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22 Responses

  1. I am one of those searching for chicken maryland recipes but more for inspiration rather than a recipe, I do like how you write your Instructions and your photos too! 🙂 I guess the reason you may not get too many replies as people still keep searching even though they may use your ideas to make their own meals. Get a dedicated following and the comments will come. 😉 I actually like this recipe idea even better than the cheese one however I’m going to modify it by scoring the maryland (once in the drumstick and twice in the thigh piece) and using coconut milk, chili, ginger, garlic and honey as a marinade then sprinkle with sesame and poppy seeds and bake on a rack in the roasting tray. So, many thanks for the inspiration!

    1. Thank you very much Alison for your comment. It’s much appreciated. Your recipe sounds fantastic. I love those Asian-like flavours.

  2. I love chicken maryland. Chicken breast is my favourite part of the chicken. Never noticed sesame seeds in it, though. Maybe this recipe is the exception.

    1. You’ve probably worked out Mabel I’m a big fan of the dark meat. Thigh, drumstick and the cloaca are my favourite bits 🙂

  3. Your recipes sound really nice, I haven’t made chicken Maryland for years I bought some to try. I use to make chicken cacciatore years ago and forgot the recipe. I know i browned it well and put in casserole dish . Also lighty browned onions, mushrooms, zunnici, red capsium and garlic and tinned tomato and i think white wine not sure. anyhow i will try it and see what happens

    1. Thank you Catrina. There are heaps of recipes available. I hope you enjoy your chicken cacciatore:-) I just love roasting Chicken Maryland, I love the juicy moist tender thigh meat.

  4. Bought Maryland pieces and googled for inspiration for family dinner tonight. Your recipe sounds, and looks, delicious. Thankyou

  5. Pingback: Yummy Lummy 2015
  6. This looks amazing. Since I’m originally from Maryland I expected this to be covered in Old Bay. Somehow I have never had this dish. I feel as if my home state has let me down.

    1. I have never researched why the thigh and drumstick get the name Maryland. All I know is I love it and I often think of Maryland the place and what a tender and delicious place it must be 😃

  7. I’ve been trying to follow you
    it’s that I’m not a rocket scientist
    God I still can’t download
    Videos from YouTube
    I’ve taught myself all
    That I know
    Including cooking
    well we will see Gray
    As always Sheldon

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