A tip: try replacing marylands with chicken thigh cutlets. Fresh tarragon or lemon thyme makes a tasty change to the flavour instead of parsley.
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
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.
Place chicken in an oiled, extra large roasting pan. Brush butter mixture over chicken. Season with and salt and pepper.
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.
Transfer chicken to a serving platter. Spoon over pan juices. Sprinkle with extra parsley. Garnish with lemon wedges.
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