Jamie Oliver Cypriot Chicken

There’s something about this dish that makes you slow down — not just in the cooking, but in the eating too. Maybe it’s the way the chicken crisps up golden in the pan before finishing gently in the oven. Maybe it’s the hit of mint and halloumi melting ever-so-slightly into the hot pasta. Or maybe it’s just that it reminds me of warm evenings abroad, when dinner came with laughter and no one checked their phone under the table.

The first time I made this, I didn’t expect much. I thought, “Chicken, pasta, cheese — sounds nice.” What I didn’t expect was how much I’d want to eat it again the next night. And the one after that. It’s comforting but a bit unusual. Familiar, but with little moments that surprise you — the hit of dried mint, the chewy-salty halloumi, the way the pasta catches all the pan juices. It’s not fussy. It’s just really, really good.

Why You’ll Love It

• The chicken crisps up beautifully and finishes tender in the oven — no dry meat here.
• Halloumi + pasta = deeply satisfying. Slightly chewy, salty, and totally addictive.
• Dried mint is low-key the hero. It lifts the whole dish.
• It’s hearty but not heavy. You feel full, not stuffed.
• Makes amazing leftovers — especially reheated in the oven until it crisps up again.
• Feels a little bit special, but it’s still all one pan and totally doable on a weeknight.

Ingredients

• 1 tbsp olive oil
• 1 kg chicken thighs, bone-in, skin-on
• 1 onion, coarsely grated
• 200ml hot chicken stock
• 300g penne or fusilli pasta
• 1 tsp dried mint
• 125g halloumi, coarsely grated
• 10g flat-leaf parsley (about a small handful), torn
• 320g fine green beans, cooked

How to Make It

Start with a golden sear:

Preheat your oven to 200°C (180°C fan). Heat the olive oil in a large oven-safe frying pan over medium heat. Place the chicken thighs in, skin-side down, and leave them alone for about 5 minutes — let them get nice and golden.

Add the onion, get things moving:

Flip the chicken so it’s skin-side up. Scatter the grated onion around it and fry for another minute, just to take the raw edge off. Pour in the hot stock. Let it bubble for a sec, then pop the whole pan into the oven for 35 minutes.

Meanwhile, cook the pasta:

Boil a big pot of salted water. Add your pasta and cook according to the packet. Drain it, but save a good mugful of the pasta water before you do — you’ll need it.

Pull out the chicken, pasta in:

Once the chicken’s cooked through and the skin’s all golden and happy, lift it onto a plate and set it aside. Into that same pan, toss in your cooked pasta, dried mint, grated halloumi, and a splash of the pasta water. Stir until it all starts to come together — the cheese should just start to melt.

Finish and serve:

Return the chicken to the pan, nestling it in with the pasta. Sprinkle over the parsley. Serve with green beans on the side — or stirred right through if you’d rather not faff with extra bowls. Sit down. Eat slowly. Enjoy.

Common Mistakes and How to Dodge Them

Why’s my chicken skin not crispy?
You probably moved it around too much. Leave it alone skin-side down for at least 5 minutes — it needs time to get that proper golden crust.

The halloumi clumped up. What happened?
Make sure the pan’s not too hot when you stir it in. It should melt slightly and get a little soft, not seize up. Stir it through gently.

The pasta feels dry. What did I miss?
Add a bit more of that reserved pasta water. It loosens everything and helps the sauce cling. It’s a small thing that makes a big difference.

Can I skip the mint?
Technically, yes… but I’d argue it’s what makes this Cypriot. It adds a background freshness that cuts through the richness.

Storage and Reheating

Let any leftovers cool completely before storing. They’ll keep in the fridge for up to 2 days. Reheat in the oven at 180°C (covered loosely with foil) until hot — about 20 minutes. You can microwave it, but you’ll lose the texture. The chicken skin goes soft, and the halloumi can go rubbery. Still tasty though, just different. Wouldn’t freeze this one — not worth it.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?
You can, but they won’t be as juicy. If you must, keep the oven time shorter — maybe 25 mins max, depending on thickness.

What’s a good halloumi swap?
Try feta if you want a more crumbly vibe, or even grated mozzarella for meltiness (though you’ll lose the chew and saltiness).

Can I use fresh mint instead of dried?
You could, but it won’t quite have the same earthy depth. Dried mint really brings a subtle, herby warmth.

Is this a good make-ahead dish?
Yes, kind of. You can make the chicken and pasta ahead, keep them separate, and assemble/heat just before serving.

Nutrition Facts (Per Serving):

• Calories: ~580 kcal
• Fat: 30g
• Carbs: 45g
• Protein: 36g
• Sodium: 600mg
• Sugar: 3g