Gordon Ramsays Sticky Lemon Chicken Recipes

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GORDON RAMSAY'S STICKY LEMON CHICKEN



Gordon Ramsay's Sticky Lemon Chicken image

I found this recipe on a youtube video of Gordon Ramsey making this on one of his British cooking shows. These turned out pretty good and the flavors are fantastic! You can watch the video if that would be helpful! In it, he used whole chicken legs/thighs still attached together. I only had Chicken legs and they turned out great! You could probably use the bone-in chicken thighs. This is very easy and the lemon aroma will make your home smell so heavenly!

Provided by LDSMom128

Categories     Chicken Thigh & Leg

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb chicken leg, about 8-10
salt and pepper
4 tablespoons olive oil
2 tablespoons soy sauce
3 -4 tablespoons honey
1 head garlic, each clove sliced in half
1 whole lemon, Sliced
1/4-1/3 cup water
1 tablespoon thyme
1/4 cup fresh parsley or 2 tablespoons dried parsley

Steps:

  • In a large skillet pan, add the oil to Med/High Heat. Season the chicken well with salt and pepper. Add the chicken to the skillet and cook for about 5-6 minutes, turning each piece.
  • Add the garlic cloves, soy sauce, and honey to the pan, making sure to get all the chicken in the sauces. Coninue to cook for a 5 minutes.
  • Add the water and lay the slices of lemon on top of the chicken in the pan. Put a lid on the pan and continue to cook for about 10-15 minutes.
  • Season the chicken with thyme and parlsey. Continue to cook until the chicken cooked through and no longer pink.

Nutrition Facts : Calories 413.1, Fat 27.4, SaturatedFat 5.8, Cholesterol 94.2, Sodium 598.7, Carbohydrate 20.1, Fiber 1, Sugar 13.6, Protein 22.8

GORDON RAMSAY'S STICKY LEMON CHICKEN



GORDON RAMSAY'S STICKY LEMON CHICKEN image

Categories     Chicken

Yield 4

Number Of Ingredients 10

• 1 large chicken, cut into 8-10 pieces
• Sea salt and black pepper
• 3-4 T. olive oil
• 1 head of garlic, halved horizontally
• A few thyme sprigs
• Splash of sherry vinegar
• 2 T. dark soy sauce
• 3 T. honey
• 1 lemon, finely sliced (ideally with a mandolin)
• Bunch of Italian parsley, chopped

Steps:

  • Season the chicken with salt and pepper and heat the olive oil in a large sauté pan. Brown the chicken pieces (in batches, if necessary) over high heat with the garlic and thyme for 2 to 3 minutes on each side until golden brown. Return all the chicken to the pan, add the sherry vinegar, and bubble until reduced by half. Drizzle the soy sauce and honey over the chicken and shake the pan to mix. Pour in a good splash of hot water and add the lemon slices. Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so. By now the chicken should be cooked through. Transfer the chicken to a platter and sprinkle with the chopped parsley. Serve with champ (mashed potatoes studded with green onions) and green beans or steamed asparagus.

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