Ingredients
- 250 grams haloumi cheese
- 1 kg chicken thighs
- 1 kg chicken legs (2 kilogram bone-in skin on chicken, 6 Marylands, trimmed was specified Maryland cut is thigh and drum left intact)
- 4 cloves garlic, minced
- 1/4 cup fresh rosemary leaves
- 1 tablespoon finely grated lemon rind
- 1 tablespoon olive oil
- Salt, to taste
- Pepper, to taste
- 280 grams green olives (Sicilian green olives, drained)
- 1/4 cup lemon juice
- Wild rocket, to serve
- Lemon wedges, to serve
How to Make
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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.
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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.
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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.
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Step 4: Serve with rocket and lemon wedges.
We hope you enjoy this recipe!
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