Chicken With Halloumi, Fennel, Honey And Thyme

• 4 skin-on chicken breasts
• 1 bulb of fennel
• 4 1 inch thick slices of halloumi cheese
• 6 banana shallots
• 4 cloves of garlic
• 15 stalks of fresh thyme
• 2 tablespoons olive oil
• 2 tablespoons runny honey
• 2 tablespoons pomegranate molasses or lemon juice
• Freshly ground black pepper
• Salad leaves

1. Pre-heat the oven to 180C/350F and lightly oil a baking dish.
2. Trim the fennel and slice into thin wedges. Peel and halve the shallots and garlic. Strip all the thyme leaves off their stalks.
3. Place the fennel wedges over the bottom of the dish and top with the chicken and halloumi. Scatter the shallots and garlic around them.
4. Whisk the olive oil, honey and pomegranate molasses with most of the thyme leaves, in a small bowl and spoon it over the chicken, halloumi, fennel, shallots and garlic. Scatter over the remaining thyme and it it a few twists of the pepper mill. You won't (shouldn't) need salt as halloumi is a very salty cheese.
5. 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.
6. Serve each portion of the chicken, halloumi, fennel, shallots and garlic on a handful of salad leaves drizzling over the pan juices instead of a salad dressing.
7. Excellent served with steamed green beans or broccoli on the side.

skinon, fennel, halloumi cheese, banana shallots, garlic, thyme, olive oil, runny honey, pomegranate molasses, freshly ground black pepper, salad leaves

Taken from food52.com/recipes/34291-chicken-with-halloumi-fennel-honey-and-thyme (may not work)