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.
[maxbutton id=”3″ url=”#recipe” ][maxbutton id=”4″ url=”#FAQ” ]
Chicken Maryland also tastes good with vegemite.
Thanks for visiting. Please check out the rest of Yummy Lummy. I’d love it if you shared this site with your friends.
[social_warfare]
Recipe
Roasted Chicken Maryland recipe
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.
- 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
- Flour (verb) the chicken with the flour, sesame seeds, desiccated coconut, chilli flakes, seas salt and pepper
- Try not to split the bag and get flour all over the kitchen flour
- Heat an oven proof stainless frying pan on the stove top and then add some high smoking point vegetable oil
- Lightly sear the chicken skin side first
- Turn over and then place into a preheated oven (150 °C) for 1 hour
- Put the chicken pieces on a plate to rest for at least 20 minutes
- Decant all the chicken fat from the frying pan
- Heat the frying pan on the stove top
- Deglase the crusty good bits with a good splash of red wine
- Reduce the red wine
- Add the pouring cream and then the butter until you get the sauce consistency you want
- Spoon the sauce over the chicken pieces
- 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.
- Eat and enjoy
- Wash the dishes
- Write a recipe post for the blog
[social_warfare]
For an updated recipe check out my new post here.
Delicious roasted Chicken Maryland recipe
Another delicious roasted Chicken Maryland recipe
- 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
- Place about ⅓ cup of quinoa and rice into the bottom of the roasting tray
- Add ⅔ cup of water to the roasting tray
- Place a rack in the roasting tray and add the Chicken Maryland which has been rubbed with olive oil, salt and dried mixed herbs
- Place the chicken into an oven at 150 °C for 1 hour (use a meat thermometer to ensure food safety)
- Cut the potato, sweet potato and capsicum into wedges or batons
- Dice some classic SPAM®
- Finely dice some jalapeño pepper
- 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
- Lay out the vegetables onto some baking paper on an oven tray
- Place the vegetables into the oven on another shelf with the chicken and cook for 1 hour
- 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)
- Allow the chicken to rest for about 20 to 30 minutes (resting is really important, it helps ensure a succulent flesh)
- 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.
- Keep the rest of the quinoa and rice warm to serve with the chicken and vegetables
- Hopefully you’ve timed the cooking of the vegetables to coincide with the end of the resting period of the chicken
- 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.
- 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.
- Shoot a photograph
- Inhale the meal
- Wash the dishes
- Write the recipe
- Blog (verb)
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.
Extra photographs of Chicken Maryland dishes
Here’s another delicious roasted Chicken Maryland recipe and again it has healthy quinoa https://yummylummy.com/2015/04/28/blogging/quinoa-makes-a-return-after-hawaii-holiday/
Check out how to make kale and quinoa taste better!
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.
Social media
Please follow me on my food-based social media on Twitter, Facebook, 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+
