Maggie Beer

Chicken Marylands with Quince Paste

For more recipes like this, Join Maggie's Food Club

Step 1: Preheat oven to 180°C.

Step 2: Peel the lemon with a vegetable peeler and cut it into thin strips.

Step 3: To prepare the chicken, simply cut through the thigh and drumstick bone to give two separate pieces.

Step 4: Place a medium non stick frying pan over medium-high heat, add one tablespoon of Olive Oil and fry off the red onion when translucent, remove from heat and set aside.

Step 5: Bring a separate pan to high heat, add two tablespoons of Olive Oil, and season marylands with sea salt and black pepper and seal on all sides.

Step 6: Then lay the onions, potatoes and marylands in an ovenproof dish; add the vinegar into the dish along with quince paste, lemon thyme, bay, rosemary, cinnamon and peelings of lemon.

Step 7: Pour Verjuice and stock over the chicken.

Step 8: Put in oven and cook for about 30 to 40 minutes, basting occasionally.

Step 9: Remove from oven and leave to rest for 10-15 minutes. If juices are runny pour into a saucepan and reduce. Serve.


  1. Zest of 1 lemon
  2. 920g 4 chicken marylands jointed
  3. 60ml 3 tbspn Extra Virgin Olive Oil for frying
  4. 1 red onion peeled and roughly chopped
  5. 30ml To taste sea salt
  6. 400g 4 kipfler potato halved
  7. 50g Quince Paste chopped into 1 cm cubes
  8. 1 tbspn lemon thyme chopped
  9. 1 tspn fresh rosemary chopped
  10. ½ stick cinnamon
  11. 60ml ¼ cup Verjuice
  12. 125ml ½ cup Chicken Stock

Chicken Marylands with Quince Paste appears in

Add to your favourites

Looking for delicious recipe inspiration? Sign up to the Food Club and receive weekly seasonal recipes delivered to your inbox