One-pan chicken and haloumi bake with honey and lemon

Name: One-pan chicken and haloumi bake with honey and lemon
Cook time: 1 h
Yield: 4-5
Cuisine: Mediterranean
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

Katrina Meynink

June 16, 2020

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

easyTime:30 mins - 1 hourServes:4-5

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.

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

Step 1
Preheat oven to 180C.
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.
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.
Step 4
Serve with reserved fresh rosemary and a drizzle of honey.