Chicken marylands (the leg with thigh and drumstick) are the best portions of chicken for roasting. The thigh meat and the drumstick are juicy and full of flavour. This recipe is so simple and big in flavour. I wanted to take sweet and savoury to the roast. The chicken starts with butter placed between the skin and the meat, then rubbed with balsamic glaze, honey, sea salt and cracked pepper.
2 chicken marylands
2 tbsp butter
2 tbsp honey
2 tbsp balsamic glaze
½ tsp sea salt
½ tsp cracked pepper
Preheat oven to 200 degrees Celsius.
Start by using your fingers to separate the skin and the meat by running your fingers under the skin of the maryland. Be careful not to separate the sides of the chicken; the butter needs to stay as concealed as possible to cook the meat and skin from inside.
Rub the outside of skin with honey, balsamic glaze and finish with salt and pepper. Place in oven and bake for 35 – 40 minutes, depending on the strength of your oven.