Maryland Chicken Recipe Jamie Oliver

ROAST CHICKEN MARGHERITA

Steps:

• Preheat the oven to 180°C/350°F/gas 4. Scrub the potatoes, chop into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender. Halve the tomatoes and place in a large roasting tray. Break in the unpeeled garlic cloves. Pick a few pretty basil leaves for later, then stuff the rest of the bunch into the chicken cavity and add the chicken to the tray. Season with sea salt and black pepper, drizzle everything with 2 tablespoons each of red wine vinegar and olive oil, then toss well, rubbing all that flavour into the bird. Sit the chicken directly on the bars of the oven and put the tray of tomatoes beneath it. Roast for 1 hour 20 minutes, or until the chicken is golden and cooked through.
• Meanwhile, drain the potatoes, steam dry, mash, season and mix with the flour. As soon as cool enough to handle, divide and roll into 12 equal balls. Cut the smoked mozzarella into 12 chunks, poke one chunk into each ball, and seal. Place all the balls on an oiled 25cm x 35cm baking tray and roast at the bottom of the oven for the remaining 1 hour, or until golden. Remove the chicken to the tray of tomatoes and allow to rest, then squeeze a few garlic cloves out of their skins and mash into the tray juices. Sprinkle over the reserved basil leaves, then serve with the giant gnocchi and rocket, drizzling the garlicky juices over everything. Joy.

MARYLAND FRIED CHICKEN

Steps:

• In a small bowl, combine the egg and 3 tablespoons of milk.
• Season egg wash with a dash of black pepper and paprika.
• In a shallow bowl, combine the breadcrumbs, paprika, dried thyme, pepper and garlic.
• Dip pieces of chicken in the egg wash, one at a time, then roll them in the breadcrumbs.
• In a large chicken skillet, heat oil over medium heat.
• Add the chicken and cook, uncovered, turning occasionally, approximately 10 to 15 minutes, until golden brown.
• Add the cup of milk.
• Reduce heat to medium low, cover tightly.
• Cook for 30 to 40 minutes.
• Uncover, cook for 8-10 minutes more.
• Check to make sure chicken is no longer pink.
• Place chicken in a casserole dish and place in oven for 10 minutes on 200 degrees.
• Prepare gravy as follows.
• In a jar, combine 3/4 cup milk, 3 tbsp flour, salt and pepper.
• Cover with lid and shake until mixed.
• Add to skillet, stirring constantly.
• Stir in additional milk.
• Cook over medium heat, stirring until thick and bubbly.
• Add additional milk if it is too thick.
• Serve gravy over mashed potatoes.

CHICKEN MARYLAND

Steps:

• Place flour in a bowl. Mix egg and water in a separate bowl. Mix bread crumbs, celery seed, salt and pepper in a third bowl. Dredge chicken pieces in flour first, then the egg mixture, then the bread crumbs.
• Fry chicken in hot oil until internal temperature is 165 degrees (read with a food thermometer) or until juices run clear when pierced with a fork.

CLASSIC CHICKEN MARYLAND

Steps:

• In a medium skillet, melt butter and heat together with olive oil.
• Meanwhile, fillet chicken breasts so they are thinner and dredge in the flour seasoned to your taste with salt, pepper and garlic powder.
• Saute chicken in hot butter/oil until golden brown on both sides, about 7 minutes per side.
• Add cream, wine, dijon mustard, salt and pepper to taste and crabmeat. Simmer 5 minutes. Serve over rice.
• If serving over biscuits, remove the chicken from the pan after browning and dice into chunks then return to pan and proceed with the rest as written.

HIT 'N' RUN TRAYBAKED CHICKEN

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Quarter the tomatoes and place them in a large baking dish or roasting tray (roughly 25cm x 30cm). Peel the onions and cut into large wedges, then deseed and roughly chop the peppers. Add all these to the tray along with the chicken thighs.
• Squash the unpeeled garlic cloves with the back of your knife and add to the tray, then pick over the thyme leaves and sprinkle over the paprika.
• Add 2 tablespoons of oil, the balsamic and a good pinch of sea salt and black pepper. Toss everything together really well to coat, then spread across the tray, making sure the chicken isn't covered by the vegetables.
• Roast for around 1 hour, or until the chicken is golden and cooked through, turning and basting it a couple of times during cooking with the juices from the tray.
• Serve the traybake with a lovely green salad on the side. You could also buddy it up with a little rice, polenta or a loaf of crusty bread to mop up the juices.

MARYLAND CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6 and sit the chicken in a small roasting tin. Mix all the spices with 2 tsp salt using a pestle and mortar - try to grind the oregano finely so that it doesn't burn. Rub the spice mix over the chicken with some oil, and cover loosely with foil.
• Sit the potatoes in another tin, and put them in the oven together with the chicken. After 30 mins, remove the foil. Pierce the banana once in the skin with a knife and put alongside the potatoes, and roast with the chicken for another 30 mins.
• Check the potatoes are soft, then remove them and the banana from the oven. Leave the chicken to cook for a final 10 mins. Split the potatoes and banana, and scrape all the flesh into a saucepan. Add 1 tsp salt, half the butter and the milk, then mash together. Season.
• Check the chicken is cooked by piercing the inner thigh and ensuring the juices run clear. Lift to a serving platter and rest for 10 mins.
• To serve, spoon the mash into a dish, topped with knobs of remaining butter, and carve the chicken at the table. Serve with Creamed corn & bacon (recipe in 'goes well with', right).