Step 1

Preheat the oven to 200C / 392F and line a baking tray with baking paper.

Step 2

In a small bowl, toss the chicken thighs and cherry tomatoes with the oil, salt and pepper. Spread onto the prepared baking tray.

Step 3

Top each chicken thigh with 1/2 tablespoon pesto. Cut the haloumi into 8 strips or triangles and put on top of the pesto coated chicken.

Step 4

Bake for 20 minutes, remove from the oven and drain excess liquid. Squeeze the lemon over the haloumi and return to the oven for a further 10 - 12 minutes until the cheese is golden and chicken cooked through.

Step 5

Serve with baby basil leaves or rocket salad.