Chef Gordon Ramsay Holiday Lemon-Herb Chicken Thighs with Crispy Bacon Cider Gravy Recipe

If you want to impress guests at your next holiday gathering, this lemon-herb chicken thigh recipe is the secret weapon you’ve been looking for. Borrowing from the sort of bright flavors a chef like Gordon Ramsay himself would praise — tart citrus, blooming herbs and folds of delicious depth — this dish brings together decadently juicy, browned chicken thighs with a rich bacon and apple cider gravy. It’s a showstopping centerpiece, one that captures the warmth of the season and brings the spirit of fine dining kitchen to the very top of your table.

What makes this dish shine? Bone-in thighs are seasoned and seared, then finished in the oven for unbeatable crispiness. Inevitably, a dry hard cider reduction and as much fresh herb as you can stuff in the mixture makes each bite flavored with complex, bright notes.

The bacon gives a smoky crunch that contrasts nicely with the lemon’s tang and the chicken’s tenderness. Whether you add it to a holiday feast, or serve it on a cozy Sunday supper, this recipe is sure to impress.

Ingredients (Serves 4–6)

For the Lemon-Herb Chicken Thighs:

8 bone-in chicken thighs (approx. 3–4 lbs total)
Flaky sea salt and fresh cracked pepper, to taste
Olive oil, as needed for searing
2–3 tbsp all-purpose flour
Pinch of chili flakes, to taste
Zest of 1 lemon

For the Bacon-Apple Cider Gravy:

4 thick-cut bacon slices, cut into ½-inch pieces
½ cup yellow onion, diced
2 garlic cloves, chopped
1 (12 oz) bottle dry hard cider
2 cups warm chicken stock (divided)
2 lemons (1 sliced into wedges, 1 reserved for zest)
3–4 fresh thyme sprigs
2 fresh rosemary sprigs
Flaky sea salt and fresh cracked pepper, to taste

Chef Gordon Ramsay Holiday Lemon-Herb Chicken Thighs with Crispy Bacon Cider Gravy Recipe

Cooking Instructions

Prep and Sear the Chicken

Preheat Your Oven to 425°F (218°C) Dry chicken thighs with paper towel, then season the skin side generously with salt and pepper. In a large, oven-proof frying pan, heat over medium-high heat. Add just enough olive oil to coat the bottom. Put the chicken thighs, skin-side-down, and sear for about 3–5 minutes, until the skin has achieved a deep golden-brown crust.

Flour and Flip

Dredge the seared chicken thighs in flour, then re-season with salt, pepper, and a pinch of chili flakes. Sprinkle the lemon zest on top. Turn the thighs so that the flour side cooks into the rendered chicken fat for another 2–3 minutes. Take the chicken out of the pan and set aside on a plate while you construct the gravy’s base.

Make the Bacon-Cider Gravy Base

Add the bacon pieces to the same pan and cook until crispy, scraping up any brown bits from the bottom with a wooden spoon. When the bacon is crisp, stir in the diced onion and chopped garlic Cook for about a minute until the onion softens and is fragrant.

Add Aromatics and Cider

Tuck in the lemon wedges and thyme and rosemary sprigs in the pan. Let them crackle for a minute to generate their perfume. Add the bottle of dry hard cider and simmer, reducing the liquid by half to deepen the flavors.

Simmer with Stock and Season

Add in about half of the warm chicken stock (1 cup), and bring to a gentle simmer. Taste, and adjust seasoning with salt and pepper, as desired. The pan is now saturated with savory complexity, courtesy of the bacon, herbs and cider reduction.

Return the Chicken to the Pan

Nestle the reserved chicken thighs back in the pan, skin side up, allowing them to bathe in that fragrant gravy. Grate the rest of the lemon straight onto the chicken, then sprinkle a few more chili flakes on there if you like a little kick. Add the other cup of warm chicken stock, mixing it with the reduced cider and herbs.

Roast to Perfection

Carefully transfer the pan to the hot oven, and roast for 20 or so minutes, or until the chicken is cooked through and the juices run clear when pierced at the thickest part. The skin will be crisp, and the gravy will have thickened into a lovely sauce.

Serve and Garnish

For a rustic and inviting presentation, serve the chicken directly from the pan. Garnish with sprigs of fresh herbs and a few more slices of lemon, for brightness. Ladle the smoky, tangy bacon-cider gravy over the chicken thighs and stand back as your guests swoon.

Chef’s Tip:

Serve this Holiday Lemon-Herb Chicken Thighs with Crispy Bacon Cider Gravy Recipe with mashed potatoes and roasted Brussels sprouts…

It’s the hearty gravy, bright citrus and fragrant herbs that come together to bind all the parts, a perfect centerpiece for a holiday spread, or for any occasion that needs truly special food to serve to the people you love most.

Video Holiday Lemon-Herb Chicken Thighs with Crispy Bacon Cider Gravy Recipe

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