Ingredients
4 large Desiree potatoes, each cut into dice of 8
8 bone-in chicken thigh cutlets, skin on
1 brown onion, skin on, quartered
1 bulb garlic, skin on, cloves separated and bruised
120ml extra virgin olive oil
½ lemon, skin on, finely sliced into rounds
4 sprigs rosemary, leaves pulled and roughly chopped
2 Tbsp dried Greek oregano
2 bay leaves
1½ Tbsp sea-salt flakes
1½ tsp ground black pepper
100ml chicken stock or water
200g haloumi, thickly sliced
2 Tbsp honey
50ml white or red wine vinegar
Steamed green beans, to serve
Method
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Preheat oven to 190°C fan-forced (210°C conventional).
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Put potato, chicken, onion, garlic, oil, lemon, herbs, salt and pepper in a large bowl and toss through, massaging everything a little. Arrange potato and chicken mixture in a large roasting pan, ensuring the chicken is skin-side up. Pour over stock or water and roast, uncovered, for 45 minutes, then remove from oven.
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Increase oven to 220°C fan-forced (240°C conventional). Arrange haloumi on top of potato and chicken mixture, drizzle over honey and vinegar, and roast for 25 minutes, until golden and haloumi is quite soft. If chicken and haloumi need
more colour, flash under a hot grill for a few minutes. Serve roast with steamed green beans.
