Chicken Maryland with Roasted Vegetables

Wash and pat dry the chicken Marylands with paper towels. Make small slits for better flavor absorption.

Grind ginger, garlic, green chillies, coriander, and cumin seeds into a coarse paste.

In a bowl, combine the paste with salt, turmeric powder, Kashmiri red chilli powder, Kasuri methi, and lemon juice.

Rub this mixture onto the chicken, ensuring an even coat. For best results, marinate for at least 2 hours or overnight.

Preheat the oven to 180°C (350°F).

Heat butter in a large oven-safe skillet over medium-high heat until it begins to shimmer.

Place the chicken Marylands in the skillet, skin-side down, along with lemon slices. Sear for 4-5 minutes per side until golden brown.

Transfer the skillet to the preheated oven and bake for 20-25 minutes until the chicken is fully cooked.

Alternative (Without Oven): After searing, reduce the heat to low, cover the skillet, and cook for 15-20 minutes, flipping occasionally, until the chicken is cooked through and tender.

Par-boil the baby potatoes until 90% cooked. Drain and set aside.

Heat olive oil in a large pan over medium-high heat.

Add the chopped garlic and sauté until golden and aromatic.

Add the par-boiled potatoes and cook until they are fully tender.

Toss in the carrots, mushrooms, green beans, and asparagus.

Season with salt and freshly ground black pepper to taste.

Stir-fry the vegetables until tender but still slightly crisp.

Plate the juicy Chicken Maryland alongside the roasted vegetables. Pair with your favorite dipping sauce for a wholesome, flavorful meal.