Ingredients:

1 Whole 4 pound chicken (cut in half lengthwise, backbone removed)

Greek olive oil

1 chopped onion

2-4 carrots chopped

4 garlic cloves, minced

Large handful cherry or grape tomatoes

2-3 cups of mushrooms halved

Salt and pepper

14oz. Can chopped tomatoes

1/2 cup white wine

2 tbspn balsamic vinegar

1 tbspn oregano

2 bay leaves

1 1/2 cups cubed haloumi cheese

Parsley

Preheat oven to 375 degrees F. Place chicken on a cutting board and pound each half lightly with a mallet. Heat olive oil in a pot and heat up. Place one chicken half in pot skin side down. Sear and let the chicken get a nice brown side. Turn chicken, and do the same. Set chicken aside in a roasting pan and repeat with other half a chicken.

In the same pan sauté onion and carrot for about 5-8 mins. Add garlic and cook for another minute. Add the whole tomatoes and shake pan. Add mushrooms, salt and pepper to taste.

Pour in canned tomatoes and raise heat . Add wine and simmer to burn off alcohol. Reduce heat and add vinegar, oregano and bay leaves. Cook for 10 minutes.

Season chicken with salt and pepper and pour sauce around and over chicken. Cover with a sheet of parchment paper and foil. Bake for 25 minutes. Remove foil and parchment, add cheese and bake another 20 minutes.