Chicken marylands are inexpensive and ideal for roasting as the bone lends flavour during cooking. Haloumi is also excellent for roasting as it has a high melting point and develops a lovely, crisp crust. Look for haloumi made with a mixture of sheep’s and goat’s milk.
- 4 chicken marylands
- 200 g haloumi cheese, cut into 1 cm thick slices
- 60 ml (¼ cup) extra-virgin olive oil, plus extra to drizzle
- finely grated rind and juice of 1 lemon
- 4 sprigs thyme
- 1 sprig rosemary
- ½ tsp dried thyme
- ½ tsp dried oregano
- ¼ tsp dried rosemary
- salt and black pepper
- steamed greens or a green salad, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Preheat oven to 180˚C.
Combine the chicken and remaining ingredients except for the lemon juice in a bowl. Season to taste and toss gently until the chicken and haloumi are well coated in the herb mix. Arrange the chicken in a baking dish and fill the gaps with haloumi. Drizzle with extra olive oil then pour the lemon juice over the top. Transfer the tray to the oven and roast for 50-55 minutes until the chicken and haloumi are golden and the chicken is cooked through.
Serve with a green salad or steamed greens.
© 2012 Maria Benardis
Photography by Alan Benson