Optionally: rub the chicken pieces with some lemon juice and rinse well with tap water. Pat dry chicken very well, sprinkle with salt and pepper and set aside for 15 minutes.
Add the lemon juice, savory, and thyme and stir for 30 seconds, then add the tomatoes, bell pepper, and halloumi. Remove skillet from the stove and shake gently to distribute the ingredients evenly (transfer everything to a baking pan if your saucepan isn’t oven-safe). Bake for 35-45 minutes or until chicken is well browned.