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Chicken, Potatoes and Halloumi Tray Bake

Feast in the Mediterranean-inspired flavours of this Chicken, Potatoes, and Haloumi Tray Bake. Tender chicken, creamy halloumi, and baby potatoes are coated in fragrant herbs, olive oil, and lemon juice, creating a juicy and succulent meal. With its straightforward marinade and dressing, this dish is effortlessly prepared yet brimming with Mediterranean goodness. Whether it's a casual weeknight dinner, a meal-prep option, or cooked for a special occasion, this tray bake is guaranteed to please and make a memorable impression with its comforting and flavourful appeal. Let's get cooking!


Chicken and Halloumi Tray Bake, gluten-free
Chicken and Halloumi Tray Bake, gluten-free

Chicken and Haloumi Tray Bake

Serves 4

Prep Time: 20 minutes

Cook Time: 45 minutes


INGREDIENTS


Chicken and Halloumi:

4 small chicken breasts (150-180g each) *

8-10 baby red potatoes, cut into 2cm cubed

225g halloumi, sliced 2cm thick


*note: for larger chicken breasts, around 250g or more each, slice them horizontally to create two thin steaks, ensuring they're no thicker than 1.5cm. This step eliminates the need for pounding while ensuring even cooking throughout the tray bake.


Chicken and Potatoes Marinade:

4 tablespoons extra virgin olive oil

2 tablespoons lemon juice

2 tablespoons honey

2 teaspoons dried oregano

8 springs of fresh thyme, leaves removed (or dried thyme)

1 x zest of a lemon

Sea salt and freshly ground pepper


Chicken and Potatoes Dressing:

2 tablespoons of extra virgin olive oil

2 tablespoons fresh lemon juice

1 large garlic clove, minced or finely grated

½ teaspoon paprika

¼ cup flat-leaf parsley, finely chopped

sea salt and pepper


INSTRUCTIONS

  1. Preheat Oven: Preheat the oven to 200°C fan-forced and line a roasting tray with baking paper.

  2. Bake the Potatoes: Place the diced potatoes on the prepared tray, drizzle with a little olive oil and seaon with sea salt and bake for 10 minutes to slightly soften.

  3. Prepare the Chicken Marinade: In the meantime, in a bowl, combine the extra virgin olive oil, lemon juice, honey, oregano, thyme, lemon zest, sea salt, and pepper.

  4. Add the Chicken: Remove the potatoes from the oven, and place the chicken breasts with the potatoes. Use half the marinade to coat the chicken and the remaining drizzle over the potatoes. Cover the tray loosely with foil and bake for an additional 25 minutes.

  5. Prepare the Dressing: While baking, prepare the dressing by combining its ingredients in a bowl.

  6. Add the Halloumi: After 25 minutes of baking, place the halloumi slices over the chicken and potatoes. Return the tray to the oven, uncovered, for an additional 10 minutes until the halloumi is golden and everything is cooked through.

  7. Serve: Once baked, spoon the dressing over the chicken, potatoes, and halloumi and serve immediately.


Note: For a dairy-free option, use vegan halloumi.


Chicken and Halloumi Tray Bake, gluten-free
Chicken and Halloumi Tray Bake, gluten-free

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