Name: Roast chicken with potatoes and haloumi
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 4
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

A restaurant owner, TV chef and mother, Karen is a busy woman. So, when she needs to cook something quickly, she cooks a one-tray or one-pot dinner. Tonight, she shows you how to cook an all-in-one-tray roast that’s fuss-free and a certain path to deliciousness. Chicken and potatoes roasted with plenty of herbs, garlic and olive oil make for an incredibly flavourful midweek meal. And adding the thick sliced haloumi, a drizzle of honey and vinegar elevates the dish to something special.

Looking for more recipes that use chicken thigh?

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

Preheat oven to 190°C fan-forced (210°C conventional).

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.

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.

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Karen Martini Chef

Melbourne chef, restaurateur and food writer Karen Martini has been cooking professionally for more than 20 years. A passionate ambassador for Ovarian Cancer Research, Karen aims to build the awareness of the silent killer that is often misdiagnosed.

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Ingredients

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