Roast Chicken With Haloumi

6
Servings
10m
Prep Time
55m
Cook Time
1h 5m
Ready In


"From our weekday newspaper The West Australian. Times are estimated. NOTE full name of recipe is Roast Chicken With Haloumi, Rosemary and Green Olives."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (296.7 g)
  • Calories 396.4
  • Total Fat - 17.7 g
  • Saturated Fat - 7.2 g
  • Cholesterol - 471 mg
  • Sodium - 468.7 mg
  • Total Carbohydrate - 2.6 g
  • Dietary Fiber - 0.4 g
  • Sugars - 0.5 g
  • Protein - 54.3 g
  • Calcium - 459.6 mg
  • Iron - 5.2 mg
  • Vitamin C - 12.8 mg
  • Thiamin - 0.1 mg

Step 1

Cut haloumi crossways into 2cm-thick slices and then cut each slice diagonally in half and then place chicken in a lightly oiled extra large roasting pan.

Step 2

Combine garlic, rosemary, rind and oil in a small bowl and season with salt and pepper and then rub over chicken and top with the haloumi and olives and pour over the juice.

Step 3

Cook in a moderately hot oven (190C) for about 50 to 55 minutes, spooning juices over chicken, halfway through, or until chicken is golden and cooked.

Step 4

Serve with rocket and lemon wedges.

Tips & Variations


No special items needed.

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