SERVES 4 | PREPARATION TIME: 25 MINUTES | COOKING TIME: 1 HOUR
This is a family favourite, and one that looks more complicated than it is to make. The combination of flavours from the bacon and the halloumi complement the chicken perfectly.
1 red pepper, roughly chopped
1 yellow pepper, roughly chopped
1 courgette, thinly sliced
1 red onion, thinly sliced
1 leek, chopped into chunky discs
20 cherry tomatoes
2 cloves of garlic, grated or crushed
Generous drizzle of OliveOlive Garlic Fused Olive Oil
Sea salt and black pepper
½ a block of Cyprus Village halloumi
8 boneless, skinless chicken thighs
16 rashers of smoked streaky bacon
Preheat the oven to 220°c/200°c fan/Gas Mark 7.
Place all the prepared vegetables into a roasting tray. Stir in the grated or crushed garlic, drizzle everything with the garlic olive oil and season with salt and pepper (but don’t go overboard with the salt as there is plenty in the bacon and halloumi).
Slice the halloumi into long thick chunks and place them inside the fold of the chicken thighs. Roll them up and wrap with bacon, using two slices per thigh. Place the wrapped chicken thighs on the bed of vegetables and cover the whole tray with foil.
Place the tray in the preheated oven to cook the chicken and vegetables for 45 minutes. Check and stir the mixture every 15 minutes. After 45 minutes, remove the foil and roast uncovered for a further 15 minutes. Drizzle with some of the Easy Pesto Dressing to serve.