Was Maryland the first US state to think about cooking chicken legs sans body? Or was it the ONLY state to have the idea? I have been thinking about this whilst I try to understand why, in certain parts of the world (including Australia where I live), chicken legs are called chicken Marylands. Nothing especially tricky with how I treated these ones. Brushed with olive oil, sprinkled with fennel and ground coriander seeds, roasted at 200C for 20 minutes, along with Japanese pumpkin and Brussels Sprouts and zucchini (these two added half way through cooking). Classic meat and 3 veg.
ROAST CHICKEN LEG
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