GRILLED CHICKEN WITH ORANGE

SERVES 4-6

55g butter 6 chicken joints, breasts, thighs or marylands (thigh and drumsticks) 1 lemon, cut in half salt, to taste 1 large orange, thinly sliced parsley leaves, to serve

1 Melt butter in a small pan. Rub chicken with half the cut lemon, brush liberally with melted butter and sprinkle lightly with salt.

2 Preheat barbecue to medium-hot. Place chicken inner-side up on the grill about 10cm above the heat. Cook 10-12 mins then turn skin-side up and cook 10-15 mins, brushing with butter several times. Chicken is ready when the skin is crisp and golden and the juices run colourless when the thickest part of the flesh is pierced with a skewer.

3 To make the dressing, squeeze juice from the other half lemon into the rest of the butter – add a little more if necessary. Serve chicken on a platter with dressing poured over and scattered with parsley. Garnish with orange slices.