This has got to be one of the most inexpensive recipes ever. 'Marylands' are thighs and legs together with skin on. Here is what it should look like before cooking!
Ready to cook! BBQ CHICKEN MARYLAND – With Veggie
2 x pieces Chicken Maryland
Extra Virgin Olive Oil
½ Cup white wine
3 to 4 carrots – skin on - chopped
3 to 4 potatoes – skin on- sliced to wedgies
Selection of vegetables – sliced or chopped as you like
3 to 4 garlic cloves
A few mixed herbs fresh, shredded or dried – sage, thyme, Rosemary and parsley,
1 x can Cannelloni beans washed and drained
Sea Salt or Malden and cracked pepper
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Preheat your BBQ to 200c with hood down and all burners on
You will need a large fairly deep roasting dish sprayed or brushed with canola oil to make it ‘non-stick’. Lightly oil the chicken and place in the tray, add the wine,
Add the herbs, then the Cannelloni beans, sprinkle with S & P, add a couple of Glugs of EVOO and you are ready to go. Place on a rack on your BBQ plate and close the hood, the temp will get to approx 250c; don’t let it go over this! Cook for 20 mins only, then cover with foil and reduce the temp by turning the burners off starting with the plate ones and reduce the temp to 150c – 170c, this will take a while juggling the burners ( I ended up with the RHS one only on high). Try and keep it steady for 50 minutes.
Next, toss the veggies in the dish and take the foil off and turn the other ‘Grill’ burners on to high for another 50 minutes or more to ‘crisp’ the chicken and veggies. Make sure it’s cooked by putting a skewer in the chicken, if will go through very easily if cooked through; otherwise cook for a bit longer. Next then turn off the burners and cover with foil again to rest.
Cooked!
Remember most of my recipes are a BBQ ‘slow’ cook so make sure that you read the recipe first.
Finally drain the juices into a pan and boil, add two teaspoons of cornflower to water mix well and add to the gravy stir well till thickened.
‘Plate’ the chicken and veggies, pour over the gravy and enjoy!
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©Ross Yarranton
All recipes are copyright Ross Yarranton
