Chicken maryland is a delectable cut of the chicken that consists of the whole leg (both the drumstick and skin-on thigh). It is a dependable piece of meat that offers the home cook many options for cooking. At Meatsmith, we source our free-range chicken maryland from Bannockburn farm, near Geelong, where chickens are bred locally and are free from hormones.

Chicken marylands are easy to cook with and extremely versatile. They can be roasted, braised or pan-fried and used in a variety of cuisines. Chicken maryland can be added to a curry, grilled, stuffed and roasted, or rolled into involtini. We have a delicious chicken maryland recipe on our website that pairs these drumsticks with red wine, mushrooms, lardons and garlic.

Chicken marylands are inevitably the favourite part of the Sunday roast. To make sure everyone gets a piece of this juicy cut, we love to roast a whole tray of marylands. Try them roasted in the oven at 190C with a bulb of sliced fennel, the zest and juice of an orange, fennel seeds, some garlic and a glug of olive oil. For an easy injection of flavour, stuff a chicken maryland with a delicious mixture of thyme, salt and pepper by pushing the seasoning under the skin. Roast these in a hot oven at 190C for 20 minutes or so until golden and cooked through.