Baked Greek chicken with halloumi and heirloom tomatoes
Mediterranean herbs, halloumi and heirloom tomatoes make this baked, juicy chicken the perfect (gluten-free) dinner!
Servings: 4 -5
Ingredients
- 1 whole chicken, cut into 8 pieces
- Salt and pepper to taste
- 2-3 tablespoons olive oil
- 1 tablespoon savory
- 1 tablespoon thyme
- 1 ½ - 2 cups heirloom cherry tomatoes cut in half (or regular tomatoes roughly chopped)
- 1 red or yellow bell pepper, cubed
- 2-3 tablespoons fresh lemon juice
- 8.8 oz (250 grams) halloumi, cubed
Instructions
- 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.
- Preheat oven to 390°F (200°C)
- Heat a large skillet or saucepan over high heat, add the olive oil and chicken in one layer (if chicken pieces don’t fit in one layer you’ll have to do this in batches) and brown well from each side (about 7-10 minutes total).
- 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.
- Eat!
