27 Aug Donna Hay recipe: Chicken With Burnt Lemons And Haloumi
Chicken with Burnt Lemons and Haloumi is perfect as a one-pan quick evening family meal, and Donna has provided a video to help you make this a family favourite!
Serves 4
Estimated cost: $20–$26
Around: $5–$6.50 per serve
Ingredients
- 12 Sprigs Marjoram Or Oregano
- 2 Lemons, Cut Into Six Wedges Each
- 2 Tablespoons Extra Virgin Olive Oil
- 4 X Small 180g Chicken Breast Fillets, Trimmed
- 200g Haloumi, Sliced
- 2 Tablespoons Honey
- Sea Salt And Cracked Black Pepper
- 4 Cups (100g) Baby Spinach Leaves
Method
- Preheat oven to 220°C (425°F).
- Place the marjoram and lemons on a large baking tray lined with non-stick baking paper and drizzle with oil.
- Bake for 20 minutes or until the lemons start to char on the edges. Add the chicken to the tray and roll in the tray juices to coat. Top with haloumi and drizzle with honey. Sprinkle with salt and pepper and bake for 12–15 minutes or until the chicken is cooked through.
- To serve, place spinach leaves onto serving plates and top with the hot chicken, haloumi and lemons to slightly wilt the spinach. Spoon the tray juices over the top and serve.
Photography: Chris Court
Explore Donna Hay’s Recipe Videos here
You can make it more budget-friendly with a few tweaks:
Chicken thigh fillets are often cheaper than breast and work well in a tray bake. Look for haloumi on special, or use a little less and slice it thinly so everyone still gets some. Regular spinach, silverbeet or seasonal greens can replace baby spinach, and dried oregano can stand in for fresh herbs.
You could also add rice, couscous or crusty bread. That makes the four servings more substantial and helps stretch the relatively expensive chicken and haloumi.
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