This Greek-inspired tray bake is such a snap - relax and let the oven do the work! Placed on a bed of fresh spinach and paired with haloumi.
What you need
2 tsp rosemary leaves, finely chopped
2 tbsp olive oil,
2 tsp runny honey,
finely grated zest of 1 lemon,
salt and ground black pepper, to taste
200g Mainland Special Reserve Haloumi, cut into 12 slices about 1cm thick
4 skin-on chicken legs,
1 punnet cherry tomatoes,
4 sprigs rosemary, to garnish (optional)
4 handfuls rocket or baby spinach, to serve
2 tbsp lemon juice, to serve
Here's how it's done
Preheat oven to 180°C and line a large shallow roasting dish with baking paper.
Mix oil, honey, lemon zest, rosemary, salt and pepper in a small bowl.
Place haloumi and chicken in prepared dish, drizzle with marinade and turn to coat evenly. Arrange chicken skin-side up around the edges of the dish and haloumi in the middle where it will cook evenly.
Dot tomatoes in the gaps, then top each chicken piece with a sprig of rosemary, if desired.
Roast until chicken is golden and the juices run clear when the thickest part is pierced with a knife (about 30 minutes).
Serve on a bed of rocket or spinach, drizzled with the pan juices and lemon juice.
Use white fish fillets such as Bluenose, Monkfish or Hapuku instead of chicken. Increase the oven temperature to 200°C and cook for 10 minutes. If you’re going to be home late, marinate overnight in the oil, honey and herb mixture and chill.