Sticky Lemon Chicken

My sister Karla discovered this recipe from Gordon Ramsay years ago and since sharing it with me it’s become one of my go to recipes for easy weeknight dinners or even when having people over.  It requires ingredients that I always have in my fridge and pantry, almost no prep, very little cleanup, and is always a crowd pleaser. It’s sticky, sweet, lemony, and savoury, hitting all the right notes for a delicious meal that’s all cooked in one pot.

Serve it with a bowl of rice and a side of veggies, as I normally do, or with champs (mashed potatoes) as Gordon Ramsay recommends.  Watch him make this dish and see how simple it really is.


  • If you don’t have thyme on hand, don’t worry.  I’ve made it countless of times without it and it’s still delicious.
  • When browning your chicken, put it in the pan skin side down first.  If the chicken skin gets stuck to the pan when you try to flip it, raise your heat and add a little more olive oil.  Chances are it means your pan isn’t hot enough and/or you need more fat.
  • Don’t have sherry vinegar?  You can substitute it with balsamic vinegar or red wine vinegar.

For other easy chicken dinner ideas, try making Lucky Peach’s Oyakodon or my Mom’s Orange Juice Soy Sauce Chicken.

– SS

Gordon Ramsay's Sticky Lemon Chicken

Sticky Lemon Chicken
Recipe adapted from Gordon Ramsay

What you need:

1lb chicken leg, about 8-10
salt and pepper
4 tablespoons olive oil
2 tablespoons soy sauce
3 tablespoons honey
1 tablespoon sherry vinegar
1 head garlic, each clove smashed and peeled
1 whole lemon, sliced
2 tablespoons lemon juice
1 tablespoon dried thyme
1cup fresh parsley or 2 tablespoons dried parsley

What to do:

  1. In a large skillet pan, add the oil to High Heat. Season the chicken well with salt and pepper. Add the chicken to the skillet with the garlic and thyme and cook for about 3 minutes on either side, turning each piece until golden brown.  Cook in batches if necessary.
  2.  Lower the heat to medium and add all the chicken back to the pan, add the sherry vinegar and soy sauce and stir to combine. Let it bubble and reduce.
  3.  Lay the slices of lemon on top of the chicken in the pan, add the lemon juice and about a ladle or two of hot water. Drizzle the honey on top and then put a lid on the pan and let the liquid bubble and reduce down until syrupy, which will take about 10-12 minutes. Pierce chicken by the bone to make sure the juices run clear.
  4. Serve with chopped parsley sprinkled on top.



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