Roasted Garlic Chicken Marylands

Serves 4-6, Prep 10 mins, Cook 40 mins NEW FOOD IDEAS

100g butter, chopped 2 cloves garlic, crushed 1 tblsp chopped fresh parsley 1 tsp finely grated orange rind 8 x 250g chicken

marylands Salt and pepper, to taste Extra chopped fresh parsley and lemon wedges, to garnish

1 Combine butter and garlic in a small saucepan. Stir over a low heat until butter is melted. Remove from the heat. Stir in parsley and rind. 2 Place chicken in an oiled, extra large roasting pan. Brush butter mixture over chicken. Season with and salt and pepper. 3 Cook in a hot oven (200C), brushing with pan juices halfway through, for about 40 minutes, or until chicken is golden and cooked through. Remove from oven. 4 Transfer chicken to a serving platter. Spoon over pan juices. Sprinkle with extra parsley. Garnish with lemon wedges.

PASSIONFRUIT SYRUP ¹/³ cup caster sugar ¹/³ cup water pulp 2 tblsps fresh passionfruit 1tblsp lime juice

sugar 1 To make syrup, combine over and water in a small saucepan sugar is a medium heat. Stir until Gently boil, dissolved. Bring to boil. 5 minutes, without stirring, for about Remove. or until slightly thickened. Stir in passionfruit and juice. jug. Cool. Transfer to a heatproof thick 2 Cut watermelon into 1cm 8cm wedges. slices. Cut each slice into and 3 Cut away pineapple skin slices. core. Cut into 1cm wide rockmelon 4 Remove seeds from the and honeydew melon. Cut slices. lengthways into 1cm wide Cut away skin from slices. 5 Arrange fruit on a serving Cover platter. Drizzle with syrup. and refrigerate for 1 hour. the 6 Remove fruit platter from serving. fridge 15 minutes before Serve with bowls of sorbet.