These crispy skin Roasted Chicken Marylands (Leg Quarters) are tender and moist and certain to become a family favourite. With minimal effort required to make this meal, it is perfect for busy weeknights. One of the great advantages of this meal is that the chicken is quickly and easily prepared, requiring only about 5 minutes “work”, leaving the oven to do the rest. The chicken is first seasoned with salt, pepper and oregano, then baked with sliced lemon, sage, thyme and olive oil until the skin is deliciously crispy. We have a top tip to help you achieve the crispy skin.
Why You’ll Love This Recipe:
- When it comes to a family dinner, roast chicken is the ideal meal. Homely and comforting, it is always popular.
- Cooked this way, each person gets succulent chicken as well as crispy skin.
- The minimal preparation required makes them ideal for weeknights.
- You can customise the accompanying ingredients to suit your taste or what you have on hand.
- As the chicken is in individual portions, you are spared the extra task of carving a whole bird.
- The individual serves make them perfect for entertaining.
Recipe Inspiration: a family favourite recipe that is quick to prepare and full of flavour. It works well with so many delicious side dishes.
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Chicken Marylands – this is a cut of chicken which contains both the drumstick and thigh with the skin on. In the USA this cut is known as chicken leg quarters and in the UK simply as chicken legs. They are extremely versatile, reliably tender and budget friendly.
- Sea salt – we use coarse cooking salt, not fine table salt.
- Ground black pepper – this is our preference; the flavour is brighter and fresher than pre-ground pepper.
- Dried oregano – unlike many other herbs, our preference is for the dried herb. The fresh herb is considerably more pungent and the flavour may dominate.
- Sage leaves and thyme – these fresh herbs are both members of the mint family and add flavour to the chicken. Along with dried oregano, these herbs are popular in Mediterranean cooking.
- Lemon – fresh lemon slices are placed under the Chicken Marylands as they add a gentle citrus note.
- Extra virgin olive oil – an essential ingredient in the much-acclaimed Mediterranean diet. Use the best olive oil that you have.
Variations:
Herbs – flat leaf parsley, marjoram or mint are all good variations.
Citrus – if you prefer, you could add sliced orange to the dish.
How To Make Roasted Chicken Marylands:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Pat the chicken dry:
Pat the chicken dry with paper towel and line a sheet pan with baking paper.
2 – Season the chicken:
In a small bowl, combine the salt, pepper and dried oregano.
Place the chicken on the sheet pan. On the underside of the chicken, sprinkle about ½ teaspoon of the seasoning over the 4 marylands. Turn the chicken over so it is skin side up and sprinkle the chicken with the remaining seasoning.
Place the tray, uncovered, in the fridge for approximately 3 ½ hours. After this time, remove the tray from the fridge and let the chicken come to room temperature for about 30 minutes.
3 – Prepare the seasoning base:
Under each chicken leg quarter, place lemon slices, 2 sage leaves and thyme.
4 – Coat in oil and bake:
Drizzle olive oil over each maryland.
Place the chicken into your preheated oven and roast.
Hint: it is important to have enough time to leave the chicken uncovered in the fridge for several hours as it dries out the skin making it crisp when roasted.
Tips for Success, Storage and FAQs:
The most accurate way to ensure that your chicken is cooked to perfection is to use a thermometer. To me, it is an essential kitchen accessory, and I use mine frequently. Insert it into the thigh, avoiding the bone; the chicken is cooked when it reaches 75 C (165 F). Otherwise, you can use the suggested cooking time as a guide. To check if cooked, insert a skewer into the thickest part of the chicken; press down with a fork and if the juices run clear, it is cooked. If not, cook a minute or two longer.
Store in the fridge in an airtight container for up to 3 days.
Yes, you can. After it is cool, add to an airtight container and freeze for up to 3 months. Be sure to label and date the container as frozen dishes can be difficult to identify.
Cut the meat into small bite size pieces and add to salads such as my Quinoa and Spinach Salad, soups, or make chicken salad sandwiches.
Top Tip:
There are two steps that we take to get crispy skin on the Chicken Marylands. First, we season them with salt, pepper and oregano; this is a dry brine which as well as flavouring the chicken tenderises it as well. The other top tip is the importance of dry skin. Leaving the chicken pieces uncovered in the fridge for approximately 3 ½ hours dries out the chicken skin helping it become deliciously crisp.
Serving Suggestions:
My crispy Roasted Chicken Marylands are extremely versatile. As they are so easy to prepare, and they are individual serves, they are ideal for weeknight family meals and perfect for easy entertaining. They are delicious served alongside one (or several) of these options:
- Cauliflower Gratin
- Honey Roasted Parsnips and Carrots
- Crispy Smashed Roasted Potatoes
- Broccoli Stem Slaw
- Butter Bean Mash
- Roasted Red Peppers
Few people can resist a roast chicken meal, and these easy Roasted Chicken Marylands will provide the same sense of comfort. This is a hearty, satisfying meal certain to become a family favourite.
Alex xx
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Roasted Chicken Marylands
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 4 chicken marylands/leg quarters – approx 300 g/10.5 oz each. See Note 1
- ¾ teaspoon sea salt – not table salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1 lemon
- 8 large sage leaves (or equiv. amount of smaller leaves)
- 8 sprigs fresh thyme
- 6 teaspoon extra virgin olive oil
Instructions
- Pat the chicken dry with paper towel. Line a sheet pan with baking paper.
- In a small bowl, combine the salt, pepper and dried oregano.Place the chicken on the lined sheet pan. On the underside of the chicken, sprinkle about ½ teaspoon of the seasoning over the four marylands. Turn the chicken over so it is skin side up and sprinkle the chicken with the remaining seasoning.Place the tray – uncovered – in the fridge for approximately 3 and ½ hours.
- After this time, remove the tray from the fridge and let the chicken come to room temperature for about 30 minutes. Preheat your oven to 220 degrees C (430 F).
- Slice the lemon into about 8 thin pieces, discarding the ends.Under each piece of chicken, place two slices of lemon, 2 sage leaves and 2 sprigs of thyme. Drizzle about 1.5 teaspoon of olive oil over each chicken maryland.
- Place the chicken into your preheated oven and drop the temperature down to 200 degrees C (390 F).Cook for about 40 minutes, until cooked through and the skin is golden and crispy.
Notes
- Chicken Marylands: this is a cut of chicken which contains both the drumstick and thigh with the skin on. In the USA this cut is known as chicken leg quarters and in the UK simply as chicken legs. They are extremely versatile, reliably tender and budget friendly.
- Seasoning: adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour. Proper seasoning is essential for a delicious dish that is well flavoured.
- Leftovers: store in the fridge in an airtight container for up to 3 days.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
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