Nut crusted Chicken Maryland for Christmas Day lunch for Miss M
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
An easy way of roasting pieces of Chicken Maryland while being interrupted and keeping the meat juicy, tender and moist with a little crunch.
Course: Main Course
Cuisine: Australian
Servings: 6
Calories: 500 kcal
Author: Gary Lum
  • Chicken Maryland pieces
  • Olive oil
  • Iodised salt
  • Black pepper
  • Mixed dried herbs
  • Queensland nuts
  • Peanuts
  1. Heat the oven to 140 °C.
  2. Line a baking tray with baking paper and place the tray into another baking tray which is slightly larger.
  3. Place the pieces of Chicken Maryland into the lined baking tray and pour some olive oil over each piece.
  4. Gently rub the oil all over the outer surface of each piece of chicken.
  5. Sprinkle a little of the dried mixed herbs onto each piece of chicken.
  6. Add salt and pepper to taste.
  7. Place some Queensland nuts and peanuts into a zip lock bag and then crush the nuts with whatever tool you have available.
  8. Sprinkle the crushed nuts onto the chicken and gently press them into the skin to ensure the nuts adhere to the surface of the chicken.
  9. Pour some water into the outer baking tray. I used enough so the water was about 1.5 cm deep.
  10. Place the trays and chicken pieces into the oven and cook for 1 hour.
  11. At 1 hour turn the oven off and keep the door closed.
  12. Go and visit the hospital for a few hours safe in the knowledge the chicken will continue to cook for a little while, the water in the outer tray will maintain a humid moist environment and keeping the oven door closed with ensure the chicken remains warm and doesn’t go cold.
  13. When you get home, prepare the Christmas Day lunch banquet and make sure everyone gets a piece of Chicken Maryland with a nut crusted skin.
  14. Enjoy your Christmas Day lunch with family and good food.
Recipe Notes

I default to 500 Calories for the energy calculation for all my recipes.