Chicken Maryland - Skin Off

Chicken maryland is the thigh and drumstick left as one piece, bone in, here with the skin removed. The bone keeps it moist and the dark meat stays tender where breast would dry out, which makes it the cut for roasting, curries and tray bakes. Around 25g protein per 100g cooked, with more iron and zinc than breast meat. Roast at 200C for 40 to 45 minutes until the juices run clear, or braise it into a curry. Skinless, it takes a marinade especially well, so season it ahead. It is one of the more forgiving cuts on the bird, hard to overcook thanks to the bone and the dark meat's higher fat. Good value for feeding a family.