Roast chicken

Cooking corn in another way

Cooking corn inside a chook is a new one for me

Cooking corn isn’t difficult, especially if it’s fresh. I posted about cooking a cob in aluminium foil some weeks ago.

Tonight, I tried cooking corn in another way and using a similar concept. This time instead of keeping the husk on and wrapping it in foil, I inserted the corn into a chicken’s main body cavity and protected the exposed portion with some aluminium foil.

I also made a video of how I prepared the chicken and the sweet corn. I apologise if you interpret the video of being suggestive of anything but cooking.

Please do me a favour

I think I’ve managed to work out how to use e-mail lists for sending post notifications and newsletters. I’d love it if you would sign up using the ‘form’ in the sidebar (if you’re using a laptop or desktop) or at the bottom of the post (if you’re using a mobile device).

By subscribing you’ll receive a personalised e-mail from me and from time to time, apart from the blog post I’ll share something new, like my ideas for a cooking book sometime this year.

Preparing tonight’s dinner

The last two days have seen maximum temperatures in Canberra hit 41 °C. Today it cooled down to 32 °C and this afternoon it cooled right down to 18 °C. It’s ridiculous weather.

I was worried having the oven on may make my living area too hot. It turns out, I needed the oven on to keep warm.

Roast chicken with a cob of corn and a duck fat roasted potato Cooking corn Gary Lum
Roast chicken with a cob of corn and a duck fat roasted potato [click on the photo for a better view]

What you will need to put this meal for one together

  • a whole chicken
  • 1 cob of corn
  • one handful of olive oil
  • a small nob of butter
  • 1 potato
  • a small bunch of broccoli
  • Chilli flakes—dried
  • Sea salt
  • Cracked pepper
  • Paprika

How to put all this together

  1. Cook the potato like I’ve done before with duck fat, I also laid some stale bread on the bottom of the baking tray to absorb the chicken juices
  2. Prepare the chicken by getting it to room temperature and putting it in a baking tray
  3. Pat the chicken dry
  4. Apply some olive oil and rub it into the skin and to the outside of the cob of corn
  5. Insert some tarragon and thyme into the body cavity
  6. Follow this with the cob of corn
  7. Dress the exposed corn with some aluminium foil
  8. Cook in an oven at 180 °C for 90 minutes
  9. Allow the chicken to rest for 30 minutes
  10. Plate up with some broccoli

How did it taste?

The corn was well cooked and juicy. The chicken was moist and tender. I have enough leftover for lunch at work.

Roast chicken Maryland with roast corn and potato with broccoli https://youtu.be/TvFABegDKMc cooking corn Gary Lum
Roast chicken Maryland with roast corn and potato with broccoli https://youtu.be/TvFABegDKMc [click on the photo for a better view]

Final thoughts

I think it’s easier to cook corn in its husk in aluminium foil. There is no real need to cook a whole chook all the time. I prefer to cook chicken pieces.

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I spiked a roast chicken

I recently wrote about the death of a blogger friend, Barb Beacham. In that post I mentioned I’d make a roast chicken meal in her memory. Back in July 2012 I wrote a post on the old blog about how Barb sent me a bottle of Spike which is a seasoning to try out.

A photograph of a bottle of Spike

I spiked a roast chicken
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”http://about.me/garydlum” target=”_blank”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Chicken a small one
  • Spike about 1 tablespoon
  • Zest from one lemon
  • Chilli flakes 2 teaspoons
  • Cracked black pepper 1 teaspoon
  • Olive oil 1 tablespoon
  • Quinoa 50 grams
  • Sweet potato
  • Paprika
  • Asparagus
Instructions
  1. Using a stand or a soft drink or beer can prop up the chook (that’s Australian slang for chicken)
  2. Lovingly rub some olive oil into the skin and massage it in
  3. Rub in the dry condiments
  4. Top with lemon zest
  5. Add cut lemon into the backing tray
  6. Add quinoa to the little container under the chook so it cooks in the chook juices
  7. Cut sweet potato in thick batons
  8. Oil up the sweet potato and rub in some of the dry condiments
  9. The Asparagus can be steamed or nuked in the microwave oven
  10. Cook the chook for 1 hour at 150 °C. It’s worth using a meat thermometer at the end to make sure you have achieved the correct temperature
  11. All the chook to rest for a full 20 minutes at room temperature
  12. The sweet spuds (that’s slang for potatoes) can be put onto a tray and cooked alongside the chook
  13. Plate up and shoot a photograph
  14. [b]Pause and think of Barb and what a wonderful person she was[/b]
  15. Eat the meal and enjoy the spiky goodness
  16. Wash the dishes
  17. Write the recipe
  18. Blog (verb)

Roast chicken

Roast chicken with sweet potato, asparagus and quinoa
Roast chicken with sweet potato, asparagus and quinoa

In response to my shout out to Little Monster Girl, Jennifer reblogged my post and we had a conversation about hot chocolate for winter in Germany and mint chocolate milkshakes for an Australian summer. Yes I used a mason jar. A friend on twitter thought my drinking from a mason jar was a little wanky.

Chocolate and Creme De Menthe milkshake
Chocolate and Creme De Menthe milkshake

Barb took so many excellent photographs of her environment in the Sierra foothills

These are some of mine

Pelican on Lake Ginninderra
Pelican on Lake Ginninderra
Lake Ginninderra
Lake Ginninderra
Lake Ginninderra
Lake Ginninderra

Monday link love from Canberra Food Bloggers

My aim is each Monday to share some link love from Canberra Food Bloggers who have shared their posts in the Canberra Food Bloggers Facebook group

Liz http://www.bizzylizzysgoodthings.com/blog/eat-drink-blog-2015-postcards-and-morsels-and-a-little-slice-of-history

Bec http://inexplicablewanderlust.com/2015/11/24/canberra-eats-akiba/ 

Christine http://www.foodwinetravel.com.au/more/books/food-wine-books/matching-champagne-with-food/

Anna http://shenannagans.com/paella/

Michele https://fineeating.wordpress.com/2015/11/25/chong-co-westfield-woden-2/

Christine http://www.foodwinetravel.com.au/more/books/food-wine-books/matching-champagne-with-food/

Giulia http://www.loveateverybite.com/dolci-desserts/smores-brownies-recipe/

Lisa http://www.bakebikeblog.com/2015/11/quinoa-and-smoked-salmon-sushi.html

 

How to slowly roast a chicken

Gee it was cold this morning. The measured temperature was only –1 °C but the apparent temperature was a lot less. While I was walking I was thinking about how I was going to roast a chicken for dinner tonight.

I did my usual walk around Lake Ginninderra and noticed a lot of frost.

Frosty weeds near Lake Ginninderra
Frosty weeds near Lake Ginninderra
Ice near a path around Lake Ginninderra
Ice near a path around Lake Ginninderra
Kangaroos and cows on the frosty grass near Lake Ginninderra
Kangaroos and cows on the frosty grass near Lake Ginninderra
Frost on a bridge railing on Lake Ginninderra
Frost on a bridge railing on Lake Ginninderra
Lake Ginninderra
Lake Ginninderra

To warm up I cooked breakfast. I heard that it is bacon week so I made sure I can a piece of crispy bacon and some eggs.

Crispy bacon and cheese omelet for Sunday breakfast
Crispy bacon and cheese omelet for Sunday breakfast

For lunch I made myself hot and spicy creamy garlic prawns with bacon.

Creamy garlic prawns and bacon with chili flakes. It was hot and spicy.
Creamy garlic prawns and bacon with chili flakes. It was hot and spicy.
How to slowly roast a chicken
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”https://about.me/garydlum” target=”_blank”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • A whole chicken
  • [cap id=”attachment_12413″ align=”alignnone” width=”1024″][img src=”http://yummylummy.com/wp-content/uploads/2015/06/2015-06-21_14.13.01_001_GARY_LUM_FB.jpg” width=”1024″ height=”683″ class=” size-full” title=”Chicken ready for stuffing” alt=”Chicken ready for stuffing”]Chicken ready for stuffing[/cap]
  • Brussels sprouts
  • Pumpkin
  • Lup cheong
Instructions
  1. Stuff the lup cheong and Brussels sprouts into the chicken’s eviscerated cavity[cap id=”attachment_12413″ align=”alignnone” width=”1024″][img src=”http://yummylummy.com/wp-content/uploads/2015/06/2015-06-21_14.20.37_003_GARY_LUM_FB.jpg” width=”1024″ height=”683″ class=” size-full” title=”Chicken stuffed with Brussels sprouts and lup cheong” alt=”Chicken stuffed with Brussels sprouts and lup cheong”]Chicken stuffed with Brussels sprouts and lup cheong[/cap]
  2. Put the chicken in a casserole and then in an oven at 150 °C for 3 hours
  3. Put a slice of pumpkin in the casserole at 2 hours
  4. After 3 hours allow the chicken to rest for 20 minutes[cap id=”attachment_12413″ align=”alignnone” width=”1024″][img src=”http://yummylummy.com/wp-content/uploads/2015/06/2015-06-21_17.25.09_004_GARY_LUM_FB.jpg” width=”1024″ height=”683″ class=” size-full” title=”Roast chicken in a casserole” alt=”Roast chicken in a casserole”]Roast chicken in a casserole[/cap]
  5. Dissect the chicken and remove a Maryland for dinner[cap id=”attachment_12413″ align=”alignnone” width=”1024″][img src=”http://yummylummy.com/wp-content/uploads/2015/06/2015-06-21_17.34.56_006_GARY_LUM_FB.jpg” width=”1024″ height=”1024″ class=” size-full” title=”Roast chicken with vegetables” alt=”Roast chicken with vegetables”]Roast chicken with vegetables[/cap]
  6. Keep the rest for lunch meat
  7. Plate up and shoot a photograph
  8. Eat the meat
  9. Wash the dishes
  10. Write the recipe
  11. Blog (verb)
Chicken ready for stuffing
Chicken ready for stuffing
Chicken ready for stuffing
Chicken ready for stuffing
Chicken stuffed with Brussels sprouts and lup cheong
Chicken stuffed with Brussels sprouts and lup cheong
Roast chicken in a casserole
Roast chicken in a casserole
Close up of roast chicken with vegetables
Close up of roast chicken with vegetables
Roast chicken with vegetables
Roast chicken with vegetables

How do you like to roast a chicken?

Delicious panko chicken thigh

I love fried chicken but I hate wasting oil. This delicious oven roasted panko chicken offers an alternative to deep frying the chicken in oil and coated in flour and eggs.

Tonight I had some leftover rice and chia which I enjoyed with salmon last night. I knew I wanted the rice to absorb the chicken flavour so I cooked the chicken directly above the rice to allow the chicken juices to flow into the rice.

Delicious panko chicken thigh
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Chicken thigh
  • Panko
  • Chicken salt
  • Grape seed oil
  • Golden syrup
  • Leftover rice and chia
  • Chili flakes
  • Spinach leaves
  • Chard
  • Pepper
Instructions
  1. In a plastic bag add the chicken thigh, oil, chicken salt and panko crumbs. Make sure the chicken is well coated and massage it all in
  2. Butter/oil a metal sleeve and place on a tray lined with baking paper
  3. Add the leftover rice and chia
  4. Add some chili flakes and a little oil and pepper
  5. Lay the chicken thigh on top of the metal sleeve so its juices drizzle into the rice
  6. Drizzle a little golden syrup over the chicken thigh
  7. Cook in an oven at 150 °C for 1 hour
  8. At the end of the cooking allow the chicken to rest for a full 20 minutes
  9. Lay some spinach leaves and chard on a plate
  10. Place the chicken on the plate
  11. Try to get the rice and chia stack to remain as a stack but don’t lose sleep if it falls apart
  12. Shoot a photograph
  13. Eat the meal
  14. Wash the dishes
  15. Write the recipe
  16. Blog (verb)

 

Metal sleeve
Metal sleeve
Metal sleeve with rice and chia inside
Metal sleeve with rice and chia inside

I bought the metal sleeve from the Essential Ingredient in Kingston

A chicken thigh on top of the metal sleeve. The chicken has been coated in panko and chicken salt and had golden syrup drizzled over it.
A chicken thigh on top of the metal sleeve. The chicken has been coated in panko and chicken salt and had golden syrup drizzled over it.

Not the greatest photograph but the golden syrup is totally worth adding.

Roast chicken thigh
Roast chicken thigh

I reckon this panko chicken thigh looks fantastic.

Roast chicken thigh and leftover rice and chia with chicken salt
Roast chicken thigh and leftover rice and chia with chicken salt

The chicken was perfectly cooked. The muscle was juicy and tender. The panko crusted skin was crunchy and full of salty flavour.

Chicken salt
Chicken salt

I bought the chicken salt from the local Belconnen chicken shop in the Westfield mall.


This is what I had for lunch. Yep, more chicken. The Courtney 

The Courtney from The Tradies, Woden
The Courtney from The Tradies, Woden

Have you tried an alternative to fried chicken? How about panko chicken?

Tonight I perfected the roast chicken Maryland dinner

Tonight I think I struck gold and made the perfect roast chicken dinner. My mouth is singing with happiness.

I’ve been thinking of tonight’s dinner nearly all day. I think everyone who reads this blog knows how much I love roast chicken and my favourite part of the chicken is the Maryland. That’s the thigh and drumstick. Everyone of late also knows I’ve taken to quinoa. Given we’re about to breach winter in Canberra, roasted vegetables are high on the comfort food scale. This is a combination dinner that just sung in my mouth.

Tonight I perfected the roast chicken Maryland dinner
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Chicken Maryland
  • Potato
  • Sweet potato
  • Capsicum
  • Jalapeño pepper
  • Grated cheese
  • Olive oil
  • Diced spam
  • Black peppercorns
  • Worcestershire sauce
  • Quinoa
  • 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)

The combination of jalapeño peppers in the vegetables made a huge difference. As the vegetables were roasting the volatile odours from the peppers were permeating my small apartment. The rice and quinoa in the baking tray had absorbed all the fatty juicy goodness from the chicken and they stuck together really well to form an old fashioned stack. The chicken was perfectly cooked. The meat was juicy and succulent. I cannot emphasise too much the value of resting roast chicken. Oh, I also added my secret ingredient, viz., SPAM®

If you make this or make a variation of this dish please let me know.

I hope you like roast chicken as much as I do 

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

Where’s the quinoa in this delicious chicken roll?

TGIF people and it’s Friday night with the footy about to start and a weekend to enjoy. What could be better than a quick and easy delicious chicken roll? The perfect food to eat while watching the footy. Lets Go Broncos!

So where’s the quinoa? Well it’s in the wholemeal pane di casa!

Wholemeal and quinoa pane di casa with lashings of butter and a layer of roquette topped with roast chicken and stuffing and a line of mustard, my delicious chicken roll
Wholemeal and quinoa pane di casa with lashings of butter and a layer of roquette topped with roast chicken and stuffing and a line of mustard, my delicious chicken roll
Where’s the quinoa in this delicious chicken roll?
 
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Total time:
Serves: 1
Ingredients
  • Roast chicken
  • Wholemeal and quinoa pane di casa
  • Butter
  • Baby roquette
  • Dijon mustard
Instructions
  1. Cut the bread rolls with a nice long longitudinal slit
  2. Add lashings of butter
  3. Add the roquette
  4. Add the shredded chicken and stuffing and best of all the skin
  5. Add a line of dijon mustard and some pepper
 

 

Wholemeal and quinoa pane di casa
Wholemeal and quinoa pane di casa
Wholemeal and quinoa pane di casa with lashings of butter
Wholemeal and quinoa pane di casa with lashings of butter
Wholemeal and quinoa pane di casa with lashings of butter and a layer of roquette
Wholemeal and quinoa pane di casa with lashings of butter and a layer of roquette
Wholemeal and quinoa pane di casa with lashings of butter and a layer of roquette topped with roast chicken and stuffing
Wholemeal and quinoa pane di casa with lashings of butter and a layer of roquette topped with roast chicken and stuffing
Wholemeal and quinoa pane di casa with lashings of butter and a layer of roquette topped with roast chicken and stuffing and a line of mustard
Wholemeal and quinoa pane di casa with lashings of butter and a layer of roquette topped with roast chicken and stuffing and a line of mustard

What could be simpler? How do you make a delicious chicken roll?

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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.

Jump to RecipeFAQ

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
Print
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
Recipe Notes

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 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?

Gary Lum QR Code

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Please follow me on my food-based social media on TwitterFacebook, and Instagram. What I’d love you to do is share this post on Twitter and Facebook and anywhere else you’d like, even Google+

Delicious roasted Chicken Maryland recipe

Delicious roasted chicken Maryland pieces

Delicious Chicken Maryland is my favourite piece of roasted chicken for a meal. 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.

Jump to RecipeFAQ

Chicken Maryland also tastes good with vegemite.

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

Thanks for visiting. Please check out the rest of Yummy Lummy. I’d love it if you shared this site with your friends.

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.

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)
Recipe Notes

A pretty nice meal to put together

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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Medical Fun Facts

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