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One-pan chicken and haloumi bake with honey and lemon

Katrina Meynink
Katrina Meynink

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One-pan wonder: Roast chicken marylands and haloumi cheese with added fresh honeycomb (if you're feeling extra).
One-pan wonder: Roast chicken marylands and haloumi cheese with added fresh honeycomb (if you're feeling extra).Katrina Meynink

The ultimate shove-in-a-pan-and-call-dinner-done meal. So quick, so easy and a total crowd pleaser. By adding a decent lug of honey to the marinade, the sugars help brown and crisp the top of the chicken without having to pre-fry first.

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Ingredients

  • 5 chicken marylands

  • 200g haloumi, sliced about 2cm thick

  • 3 lemons, halved

  • 1 head of garlic, halved horizontally

  • 2-3 large sprigs rosemary, plus extra to serve

Marinade

  • 2 tsp dried oregano

  • 3 tbsp honey, plus extra to serve

  • ¼ cup olive oil

Method

  1. Step 1

    Preheat oven to 180C.

  2. Step 2

    Add the chicken skin-side-up, haloumi slices, lemon halves, garlic and rosemary to a large roasting dish (about 30-40cm) in a single layer.

  3. Step 3

    Mix the marinade ingredients in a small jug then pour over the chicken and haloumi pieces. Season generously with salt and pepper and place in the oven. Roast for 40-45 minutes or until chicken is golden brown and juices run clear when pierced with a skewer. From about the 30-minute mark, keep an eye on the chicken – if the skin and haloumi pieces are taking on too much colour, cover with foil for the remaining cooking time.

  4. Step 4

    Serve with reserved fresh rosemary and a drizzle of honey.

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Katrina MeyninkKatrina Meynink is a cookbook author and Good Food recipe columnist.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/onepan-chicken-and-haloumi-bake-with-honey-and-lemon-20200605-h1okmh.html