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One-pan chicken and haloumi bake with honey and lemon

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.


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


2 tsp dried oregano

3 tbsp honey, plus extra to serve

¼ cup olive oil


1. Preheat oven to 180C.

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. 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. Serve with reserved fresh rosemary and a drizzle of honey.

Courtesy: goodfood.com