How to make the most delicious roasted chicken Maryland pieces

Tonight I went back to an old favourite, delicious roasted chicken Maryland. Oh how I love the crispy skin and the succulent dark meat of the thigh and drumstick.

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What could be better than some Lilydale organic roasted chicken? I’d purchased some Maryland pieces from the Belconnen markets on the weekend.

I also had some quinoa and some salad vegetables for a beetroot coleslaw.

Chicken Maryland served with quinoa mixed in with beetroot coleslaw and capers
Chicken Maryland served with quinoa mixed in with beetroot coleslaw and capers

Recipe

Chicken Maryland served with quinoa mixed in with beetroot coleslaw and capers | Close up Gary Lum Yummy Lummy
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Delicious roasted chicken Maryland pieces
Prep Time
1 hrs
Cook Time
1 hrs 30 mins
Total Time
2 hr 30 mins
 

Tonight I went back to an old favourite, delicious roasted chicken Maryland. Oh how I love the crispy skin and the succulent dark meat of the thigh and drumstick.

Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 1000 kcal
Author: Gary Lum
Ingredients
  • 1 pieces Lilydale organic chicken Maryland pieces
  • 1 cup Quinoa
  • 1 cup Beetroot coleslaw
  • ¼ cup Panko bread crumbs
Instructions
  1. Bring the chicken to room temperature and dry the skin
  2. Dry the skin out by adding salt and then after half an hour remove the extra moisture with paper towel
  3. Add some panko bread crumbs and spray with a little olive oil
  4. Cook the chicken in a slow oven (120 °C/248 °F) for 90 minutes
  5. While cooking the chicken prepare the quinoa and beetroot coleslaw
  6. I cook the quinoa in chicken stock and then refrigerate immediately so I can add it to the coleslaw
  7. Make sure you rest the chicken for 25 minutes to keep the chicken meat succulent
  8. Plate the dish
  9. Shoot a photograph
  10. Eat the meal
  11. Wash the dishes
  12. Write the recipe
  13. Blog (verb)
  14. Hope that people will enjoy the post and try to emulate the recipe and that the recipe will be popular

 

Chicken Maryland ready for some salt
Chicken Maryland ready for some salt

I dried the chicken by adding a little salt, letting it sit for about half an hour and wiping off the moisture with some paper towel.

Chicken Maryland with some panko bread crumbs
Chicken Maryland with some panko bread crumbs
Chicken Maryland with some panko bread crumbs sprayed with a little olive oil
Chicken Maryland with some panko bread crumbs sprayed with a little olive oil
Chicken Maryland with some panko bread crumbs sprayed with a little olive oil in the baking tray
Chicken Maryland with some panko bread crumbs sprayed with a little olive oil in the baking tray
Quinoa about to be cooked
Quinoa about to be cooked
Quinoa cooked and ready for the refrigerator
Quinoa cooked and ready for the refrigerator

I cooked the quinoa in chicken stock and added a little butter at the end.

Chicken Maryland pieces out of the oven
Chicken Maryland pieces out of the oven
Chicken Maryland served with quinoa mixed in with beetroot coleslaw and capers | Close up
Chicken Maryland served with quinoa mixed in with beetroot coleslaw and capers | Close up

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.

So how did you spend your Sunday and what are you watching on the television tonight?

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3 Responses

  1. I love all the different ways that you use quinoa Gary! I can’t find a recipe where I have actually enjoyed it, but your Instagram feed is getting me inspired to give it a try again.

    I wanted to pop by and let you know that I’ve nominated you for a Liebster award in my latest post. Please don’t feel obligated to participate, as I know it can be the kind of thing that people either love or hate. It’s been going around for a while, so you may have already been nominated in the past.

    Love your blog Gary and especially love seeing what you are eating for dinner 🙂

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