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Baked Greek chicken with haloumi and heirloom tomatoes f

Baked Greek chicken with halloumi and heirloom tomatoes

Mediterranean herbs, halloumi and heirloom tomatoes make this baked, juicy chicken the perfect (gluten-free) dinner!
Course Main Course
Cuisine gluten-free, Mediterranean
Keyword chicken, Greek, halloumi, tomatoes
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4 -5
Author The Hungry Bites


  • 1 whole chicken, cut into 8 pieces
  • Salt and pepper to taste
  • 2-3 tablespoons olive oil
  • 1 tablespoon savory
  • 1 tablespoon thyme
  • 1 1/2 - 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


  1. 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.

  2. Preheat oven to 390°F (200°C)
  3. 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).
  4. 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.

  5. Eat!