Roast Chicken Marylands with Red Wine, Baby Onions & Rosemary

Chook Marylands Cooked Tray RS CC

Roast Chicken with Red Wine, Baby Onions & Rosemary.

  • Servings: 4
  • Difficulty: Easy
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Chicken Maryland’s are super cheap and make a delicious roast. Combined with baby pickling onions and rosemary this dish was perfect for a cold winters night.  Serve with steamed or roasted vegetables. 

To ensure my chicken is cooked I always use a thermometer to check the temperature before turning off the oven. Ensure your chicken is over 75C near the bone and the juices run clear before you stop cooking. This will help ensure your chicken is fully cooked and safe to eat. Always remember to put Roast Chicken meat away as soon as possible into a refrigerator to prevent food poisoning bacteria from growing.



  • 4 Chicken Maryland’s
  • 10 whole baby onions, toped and tailed and the first 2 layers removed, cut in half
  • 1/2 head of garlic, whole cloves with skin intact
  • 1/2 cup Merlot or non-sweet red wine
  • 2 tbsp olive oil
  • 1 tbsp vegetable or chicken stock powder
  • Freshly cracked salt & pepper
  • Fresh rosemary sprigs


  1. Pre-heat an oven to 180c.
  2. Layer the marylands across a large ovenproof dish skin side up. Put the onions and garlic cloves evenly across the pan amongst the chicken. Pour over the wine, drizzle over the olive oil and sprinkle over the stock powder, pepper and rosemary sprigs. Cover the tray with alfoil sealing it nice and tight. Put the tray into the oven and bake for 1 hour and 15 minutes. Remove the foil and cook for another 15 minutes to allow the skin to crisp up and the onions to brown. 
  3. Remove from the oven and check that the temperature around the top of the leg, near the joint is over 75c (see picture). Make sure the juices that come out after using the thermometer are clear. 
  4. Serve immediately with a salad or steamed vegetables. Yum!!!!

If you want to make a good gravy, I find the only way is to use plain wheat based flour. I would rather have a tbsp or 2 of real gravy, than something that is watery and just doesn’t cut it. To make the juices from the pan into a delicious gravy, remove the chicken and vegetables from the pan, keeping them warm. Pour the pan juices into a small saucepan. Sprinkle over a heaped dessert spoon of plain flour and whisk in well ensuring there are no lumps. Bring to the boil and simmer gently for 2-3 minutes until it thickens.  Serve immediately. 



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