3chicken marylands (the butcher's term for the thigh and drumstick)
1red onion, peeled and cut
For the marinade
1/3cup fish sauce
1bunch coriander (cilantro) with leaves, stems and root, roughly chopped and leave some for garnish
1clove garlic, peeled and sliced
2bird eye chillies, thinly sliced (adjust depending on your taste)
1 1/2tablespoons caster sugar (super-fine sugar)
Juice of ½ lemon
Pre-heat the oven to 180C/356F using fan-forced element control. While waiting, mix all the marinade ingredients together, stir well and ensure sugar is fully dissolved. Set aside.
Rinse the marylands and pat dry. Cut out any extra fats if you like.
Place the cut red onions on a roasting pan and lay the marylands skin-side up, on top of the onions. Spoon the marinade under and over the skin. Make sure that all parts of the maryland has been marinated.
Roast for 45 minutes, basting every 10-15 minutes. The cooking juices in the meat and marinade are brushed or spooned from the pan onto the meat. Cover the entire surface of the meat with the liquid. Basting helps to keep the meat moist and adds flavour.
Remove the marylands once it’s time. By now, you will see that the skin is nicely browned and caramelised. The meat is also just cooked through. Rest the marylands in a warm place for at least 10 minutes.
Prepare the sauce now. Pour the roasting juice from the pan and into a bowl. Leave the onions in the pan. Remove any liquid fat in the roasting juice and return the remaining juice to the roasting pan. Place the pan on medium heat. Stir the roasting juices gently, scraping off any bits stuck to the pan.
Spoon the sauce and onions over the marylands and serve with fresh coriander leaves.