Chicken Marylands with Salmoriglio

Chicken Marylands with Salmoriglio

I want to introduce you to one of the easiest and tastiest sauces/marinades/dressings in the world: the southern Italian salmoriglio. This sauce is also amazing on eggs, vegetables, fish, lamb and steak, so go to town on it!

  • serves: 5
  • yields:
  • prep time: 15 minutes
  • cook time: 50 minutes
  • contains: -
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What you'll need

  • 5 chicken marylands
  • 2 tablespoons coconut oil plus extra for greasing
  • 1 pinch sea salt or to taste
  • 1 pinch freshly ground black pepper or to taste
  • 2 onions cut crossways into thick slices
  • 1 garlic bulbs cloves separated
  • 2 lemons halved crossways
  • 1 tablespoon rosemary finely chopped
  • Salmoriglio
  • 3 garlic cloves
  • 1 pinch sea salt
  • 2 bunches fresh oregano leaves picked
  • 1 bunch flat-leaf parsley leaves picked
  • 100 mls extra virgin olive oil
  • 1 lemons juice only

Method

Salmoriglio contains lemon juice, extra-virgin olive oil, garlic, salt and, of course, herbs – generally oregano and parsley. Fresh oregano is preferable, but if you can’t find it then dried oregano is also fine. A little mint can sometimes be added, as well as some crushed fresh tomato if you like. I will leave it to you to decide how you want to make it, but I have included my very simple recipe below and teamed it with roasted chicken legs (with the skin on, of course).

1
To make the salmoriglio, pound the garlic with a pinch of salt to a paste using a mortar and pestle. Add the oregano and parsely, pound to a paste, then stir in the olive oil and lemon juice. Season to taste with salt.
2
Coat the chicken with the oil or fat and season with salt and pepper.
3
Preheat the oven to 200°C. Grease a roasting pan with some oil or fat, then scatter in the onion, garlic and lemon. Arrange the chicken on top and sprinkle with the rosemary.
4
Roast the chicken for 45- 50 minutes, basting occasionally with the pan juices, until the chicken is cooked through and golden. Remove from the oven, spoon over the salmoriglio sauce and serve.
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