Herb & Garlic Butter Chicken Marylands (chicken leg quarters)

Name: Herb & Garlic Butter Chicken Marylands (chicken leg quarters)
Ingredients: 4 pieces (~1.5 kg/3 lb) chicken marylands (US: leg quarters) ( or 8 bone-in, skin-on thighs (Note 1); 1/2 tsp cooking/kosher salt; 1/3 cup chardonnay or other dry white wine (sub low-sodium chicken stock/broth); 100g/7 tbsp unsalted butter (, softened); 4 garlic cloves (, minced using a garlic press (Note 2); 2 tsp fresh rosemary leaves (, finely chopped (Note 3 for dried); 2 tsp thyme leaves (, finely chopped (Note 3 for dried); 3/4 tsp cooking/kosher salt; 1/4 tsp black pepper

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Total Time

1 hour

Prep Time

10 minutes

Cook Time

50 minutes

Rating

(27)

Ingredients

4 servings

4 pieces (~1.5 kg/3 lb) chicken marylands (US: leg quarters) ( or 8 bone-in, skin-on thighs (Note 1)
1/2 tsp cooking/kosher salt
1/3 cup chardonnay or other dry white wine (sub low-sodium chicken stock/broth)
100g/7 tbsp unsalted butter (, softened)
4 garlic cloves (, minced using a garlic press (Note 2)
2 tsp fresh rosemary leaves (, finely chopped (Note 3 for dried)
2 tsp thyme leaves (, finely chopped (Note 3 for dried)
3/4 tsp cooking/kosher salt
1/4 tsp black pepper

Baking Dinner Gluten-Free Intermediate ...

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Preparation

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Step 1

Preheat oven to 220°C/425°F (200°C fan).

Step 2

Mix Herb & Garlic Butter ingredients until combined.

Step 3

Butter chicken - Use an upside down tablespoon to loosen the chicken skin from the flesh on the thigh and most of the leg (Note 4). Smear 80% of the butter under the skin, just a small amount (~5%) on the underside (flesh side) then the remainder on top of the skin. (The flesh side gets lots of flavour from the pan juices).

Step 4

Put chicken in roasting pan, skin side up. Sprinkle skin with the 1/2 tsp salt. Pour wine around chicken.

Step 5

Roast 50 minutes - Roast 10 minutes to get the skin going. Then reduce the heat to 200°C /400°F (180°C fan) and roast for a further 40 minutes, basting every 10 minutes from the 20 minute mark onwards.