Best roast chicken marylands

Ingredients

• 4 fat chicken marylands
• kosher salt
• 1/3 cup nice white wine

• for the herb and garlic butter
• 100g butter, softened
• wee glug of olive oil
• 4-6 garlic cloves, minced
• 2tsp rosemary leaves, fine chop or dried
• 2tsp thyme leaves, fine chop or dried
• lemon zest (like a small lemon?)
• garlic powder
• onion powder
• 1tsp salt
• black pepper

Method

• Preheat oven to 220°C or 200°C fan forced.
• Mix together garlic herb butter ingredients until combined.
• Loosen the chicken skin from the flesh on the thigh and most of the leg. Smear 80% of the butter under the skin, just a small amount on the underside (flesh side) then the remainder on top of the skin.
• Put chicken in roasting pan, skin side up. Sprinkle skin with the 1/2 tsp salt. Pour wine around chicken.
• Roast 50 minutes – Roast 10 minutes to get the skin going. Then reduce the heat to 200°C (180°C fan) and roast for a further 40 minutes, basting every 10 minutes from the 20 minute mark onwards.
• Remove from oven. Rest 10 minutes then serve with the garlic-herb-butter pan juices as the sauce.

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