Chicken and Halloumi with Honey and Thyme
2 chicken breasts, skin on
4 x 1 inch slices of halloumi cheese
2 x banana shallots or 1 small onion, quartered
2 cloves of garlic, halved
10-15 stalks of thyme, leaves stripped
1 Tbsp Olive Oil
1 Tbsp honey
1 Tbsp pomegranate molasses or lemon juice
Pre-heat the oven to 180C/350F and lightly oil a baking dish
Place the chicken breasts and the halloumi in an oven safe dish that will fit everything snugly.
Scatter around the shallots and garlic.
Mix the olive oil, honey and pomegranate molasses with most of the thyme leaves, in a small bowl and spoon it over the chicken, halloumi, shallots and garlic. Scatter over the remaining thyme and black pepper. You won’t need salt as halloumi is quite a salty cheese.
Roast in the oven for 35 – 40 minutes or until the chicken is cooked through and the halloumi is golden. Baste with the pan juices once or twice in that time.
Serve with my Creamy Garlic Mash