1 handful mint leaves, finely chopped
1 small handful fresh oregano, finely chopped
1 clove garlic, crushed
zest of 1 lemon
150g haloumi, grated
½ cup smoked olives, pitted, finely chopped
1 tbsp olive oil

1 x free range chicken
*1 tbsp pomegranate molasses
2 tbsp olive oil
1 garlic clove, grated
2 tsp dried mint
2 tsp sumac
1 lemon quartered

2 cups baby potatoes
fresh mint leaves coarsely torn
zest of 1 lemon
2 tbsp grated haloumi

Preheat the oven to 180C.
Combine all the stuffing ingredients in a small bowl and season with salt and pepper. Toss to combine.
Thoroughly pat the chicken dry all over with paper towel. Using clean fingers, gently and carefully separate the skin from the breast then push the stuffing under the skin until the meat of the chicken spreading as widely and evenly as possible – being very careful not to break the skin.
Combine the chicken marinade ingredients in a bowl and stir to combine. Gently rub all over the chicken. Place the chicken into a roasting tin, toss in the quartered lemon if you feel like it, and roast in the pre-heated oven for 1-1½ hours depending on the size of your chicken or until the skin is golden brown and the juices run clear and the meat is cooked through. Remove from oven (retaining the juices in the pan which you set aside).
Boil the baby potatoes in a pot of boiling water for 10 – 15 minutes or until just cooked through and still slightly firm. Refresh under cold water. Halve the potatoes and add to a large bowl with the chicken juices, fresh herbs, lemon zest and grated haloumi. Toss to combine. Serve chicken with the warmed potatoes.
* Can be found at some supermarkets and specialist grocers