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Maggie Beer

Chicken Marylands with Quince Paste

Step 1: Preheat oven to 180C.

Step 2: Peel the lemon with a vegetable peeler and cut 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 a medium high heat, add one tablespoon of Olive Oil and fry off the red onion and when translucent, remove from heat and set aside.

Step 5: Bring a separate pan to high heat, add two tablespoon 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 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

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