Chicken quarters packed with grated haloumi and herbs.
1 free-range organic chicken, butterflied and cut into four pieces
1 handful mint leaves, finely chopped
1 small handful fresh oregano, finely chopped
1 garlic clove, crushed
zest of 1 lemon
150g to 180g haloumi, grated
1 tbsp olive oil
2 tbsp pomegranate molasses
1 lemon, quartered (optional)
Greek-style yoghurt, coriander leaves and pomegranate arils, to serve
1. Preheat oven to 190C.
2. Combine the stuffing ingredients in a small bowl, season with salt and pepper and toss together.
3. Thoroughly pat the chicken dry with paper towel. Using clean fingers, gently and carefully separate the skin from the breast, then push the stuffing under the skin, spreading as widely and evenly as possible – be very careful not to tear the skin.
4. Place the chicken pieces in a roasting tin, top with the oil and pomegranate molasses, toss in the lemon wedges, and roast for 45 minutes or until the skin is golden brown, the juices run clear and the meat is cooked through.
5. Remove from oven. Serve topped with Greek yoghurt, coriander and pomegranate arils.