Garlic Chicken Marylands

If you’re craving a comforting, flavour-packed chicken dinner that looks impressive but couldn’t be easier to make, these Garlic Chicken Marylands will become your new go-to. Juicy chicken legs are roasted with herb-infused garlic butter until golden and crisp, while the pan juices turn into a ready-made sauce that’s pure magic. Whether you’re hosting guests or cooking a cozy family meal, this dish delivers restaurant-quality flavour with minimal effort — all in one pan.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Rich, buttery flavour – Every bite is infused with garlicky, herby goodness under crispy, golden skin.
• One-pan convenience – Everything roasts together, so cleanup is effortless.
• Perfect for any occasion – Ideal for Sunday dinners, special nights in, or when you simply want to impress.
• Simple ingredients, big results – Everyday staples come together for a dish that tastes gourmet.
• Naturally comforting – The aroma of roasted garlic and herbs will make your kitchen smell irresistible.

Ingredients Needed

For the Chicken

• 4 pieces (about 1.5 kg / 3 lb) chicken marylands (leg quarters) or 8 bone-in, skin-on chicken thighs
• ½ teaspoon kosher or cooking salt
• ⅓ cup dry white wine (like chardonnay) – or use low-sodium chicken stock as a non-alcoholic option

For the Herb & Garlic Butter

• 100 g (7 tablespoons) unsalted butter, softened to room temperature
• 4 garlic cloves, finely minced or pressed
• 2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried)
• 2 teaspoons fresh thyme leaves, finely chopped (or 1 teaspoon dried)
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper, freshly ground

💡 Tip: Using fresh herbs gives the butter a vibrant, aromatic lift — but dried herbs still work beautifully in a pinch.

How to Make Garlic Chicken Marylands

1. Preheat the Oven

Set your oven to 220°C / 425°F (200°C fan) so it’s hot and ready when your chicken goes in. High heat helps crisp up the skin at the start.

2. Prepare the Herb & Garlic Butter

In a small bowl, combine softened butter, garlic, rosemary, thyme, salt, and pepper. Mix until smooth and fragrant. This butter will add layers of flavour and moisture as the chicken roasts.

3. Butter the Chicken

Use the back of a spoon (or your fingers) to gently loosen the skin from the flesh over the thighs and most of the leg — be careful not to tear it.
Spread about 80% of the butter under the skin, a little on the underside (flesh side), and the rest on top of the skin.
This ensures flavour soaks deep into the meat and keeps it juicy while roasting.

4. Arrange and Season

Place the chicken pieces skin side up in a large roasting pan. Sprinkle the skin with ½ teaspoon salt, then pour the wine or broth around (not over) the chicken — this will create delicious pan juices.

5. Roast to Golden Perfection

• Roast for 10 minutes at 220°C / 425°F to start crisping the skin.
• Reduce the temperature to 200°C / 400°F (180°C fan) and roast for another 40 minutes, basting every 10 minutes from the 20-minute mark.
  You’ll know it’s ready when the skin is deeply golden and the juices run clear.

6. Rest and Serve

Remove from the oven and let the chicken rest for 10 minutes before serving. This allows the juices to redistribute, keeping the meat tender.
Spoon the garlic-herb butter pan juices over the top for the ultimate finishing touch.

Serving and Storage Tips

• Serving ideas: Pair with creamy mashed potatoes, roasted vegetables, or a crisp green salad. For a cozy meal, serve over buttered rice or couscous to soak up the pan sauce.
• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Warm in the oven at 180°C / 350°F until hot, or reheat gently in a skillet with a splash of broth to keep it moist.

Helpful Notes

• Make-ahead option: Prepare the garlic butter and butter the chicken earlier in the day. Cover and refrigerate until ready to roast.
• No wine? Use low-sodium chicken broth for a lighter, family-friendly version.
• Extra flavour boost: Add lemon zest or a pinch of chili flakes to the butter for a twist.
• Check doneness: Chicken is fully cooked when the internal temperature reaches 75°C / 165°F at the thickest part.

Conclusion

These Garlic Chicken Marylands are proof that simple ingredients can deliver extraordinary results. With crispy skin, juicy meat, and buttery garlic-herb flavour in every bite, it’s a dish that’s as satisfying to make as it is to eat. Perfect for weeknights or special dinners alike, this recipe is guaranteed to impress without the stress.

If you tried this recipe, please leave a star rating and a comment below — I’d love to hear how it turned out!
And don’t forget to share your creations on Pinterest or Facebook.
👉 What’s your favourite side dish to serve with roasted chicken? Let’s chat in the comments!

Frequently Asked Questions (FAQ)

Can I use boneless chicken?

Yes! Boneless thighs work well — just reduce the roasting time to about 30–35 minutes to prevent drying out.

Can I make this without wine?

Absolutely. Substitute with chicken stock or broth for a delicious, alcohol-free option that still produces tasty pan juices.

Why do I need to loosen the skin?

Sliding the butter underneath helps flavour the meat directly and keeps it incredibly juicy during roasting.

Is this recipe freezer-friendly?

Yes. Once cooled, store cooked chicken in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.

Can I use dried herbs instead of fresh?

Of course — just use about half the amount of dried herbs, since they’re more concentrated in flavour.