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Chicken and haloumi bake with potato wedges
Chicken and haloumi bake with potato wedges
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Creamy haloumi chicken bake with crispy potato wedges for a satisfying weeknight dinner.
Ingredients:
  • 4 chicken marylands, trimmed (see note)
  • 56.88 gm extra virgin olive oil
  • 86.63 gm lemon juice
  • 20.00 ml finely grated lemon rind
  • 3 tsp fresh thyme leaves, plus extra to serve
  • 3 sprigs fresh rosemary
  • 1 tsp dried oregano
  • 600g cream delight potatoes, halved, cut into wedges
  • 250g haloumi, cut into 1cm-thick slices
  • 80g baby spinach
  • Lemon wedges, to serve
Instructions:
  • Preheat oven to 200C (180C fan-forced).
  • Place the chicken in a roasting pan and generously drizzle with half of the oil and lemon juice. Sprinkle with lemon rind, thyme, rosemary, and oregano for a burst of flavor.
  • Spread out the potato on a baking tray and generously drizzle with the remaining oil and lemon juice. Bake the chicken and potato in the oven for 50 minutes to 1 hour until the chicken is golden and fully cooked. Add the haloumi to the chicken during the last 20 minutes of baking.
  • Present the chicken and potato alongside fresh spinach and lemon wedges, then garnish with a generous sprinkle of extra thyme.

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