Chicken with Halloumi and Burnt Lemons

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Chicken with Halloumi and Burnt Lemons Great new book from Donna Hay - one pot recipes that you will love using

This recipe for Chicken with Halloumi and Burnt Lemons was everything the photograph promised it would be and the lemony chicken was a treat for the tastebuds. Loved the way you could simply put uncooked baby spinach on the plate which then wilted with the heat of the chicken and it’s delicious juices.

When you have someone coming for lunch, and living alone as I do, we need something that is fuss-free. I simply don’t have time – or the concentration skills! – to be busy cooking while I am trying to chat/pour a glass of something/take their coat/offer a dish of nibbles. So, massive thanks to B. who treated me to Donna Hay’s One Pan Perfect cookbook.

Chicken with Halloumi and Burnt Lemons
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Chicken with Halloumi and Burnt Lemons

Recipe by Donna Hay, tried/tweaked/tasted by GraceCourse: Main mealDifficulty: Very easy
Servings

4

servings
Total time

30

minutes

One pot, express, simple to make – what’s not to like? Sweet herby citrusy tray juices really complement the chicken.

Ingredients

  • 12 springs marjoram or oregano

  • 2 lemons, cut into 6 wedges each

  • 2 tbspn olive oil

  • 4 x small chicken breasts

  • 200g halloumi, sliced

  • 2 tbspn honey

  • 100g baby spinach leaves

Directions

  • Preheat oven to 220 degrees (425 fahrenheit). Place the herbs and lemons on a large baking tray lined with non stick paper and drizzle with oil.
  • Bake for 20 mins or until the lemons start to char on the edges. Add the chicken to the tray and roll in the tray juices to coat. Top with halloumi slices and drizzle with honey. Sprinkle with salt and pepper and bake for 15 minutes or until the chicken is cooked through.
  • To serve, place spinach leaves onto serving plates and top with the hot chicken, halloumi and lemons to slightly wilt the spinach. Spoon the tray juices over the top and serve.

Cook’s Tip

  • I added two fat cloves of skin-on garlic and used rosemary because I prefer it to marjoram or oregano. I also squeezed the juice of another half lemon into the pan when I added the chicken. As I like crispy chicken skin, I placed the halloumi next to, rather than on top, of the breasts.

Why not treat yourself to Donna’s fabulous new cookery book? MORE INFO

More fabulously easy recipes that will make everyone’s mouth water can be found here