Sticky Lemon Chicken

Sticky Lemon Chickenthumb

• Serves 4

• 30m

• Not too tricky


• 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


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.
Copyright Gordon Ramsay's Fast Food (Key Porter Books)