Discover 6 Inspiring Chicken Recipes from Gordon Ramsay to Elevate Your Cooking

Delight in a variety of aromatic chicken recipes ranging from oven-roasted masterpieces to savory soups and grilled delights, all curated by the famous chef Gordon Ramsay.

1. Oven-Roasted Chicken with Chickpea Pâté

Ingredients

• A small bunch of tarragon (or rosemary as a substitute);
• 200 g unsalted butter at room temperature;
• Seasonings to taste;
• Whole chicken (approximately 4.4 lbs);
• Generous pinch of sea salt;
• Freshly ground black pepper;
• 400 g canned or cooked chickpeas;
• 2 chili peppers;
• 1 lemon;
• 3 sprigs of thyme;
• 3 heads of garlic;
• Several tablespoons of extra virgin olive oil;
• 1 teaspoon balsamic vinegar;
• 1 teaspoon Dijon mustard;
• 1 teaspoon liquid honey.

Preparation

Combine chopped tarragon and softened butter in a bowl, seasoning to taste. If tarragon is unavailable, rosemary makes a great alternative. Season the chicken cavity with salt and pepper, then gently lift the skin over the breast and spread the herb butter mixture underneath.

Drain chickpeas and mix with chopped chili, lemon zest, thyme leaves, and olive oil. Stuff this mixture into the chicken’s cavity along with a whole lemon.

Slice garlic heads crosswise and place them cut side down on a baking tray. Position the chicken on top, drizzle with olive oil, and season the exterior with salt and pepper.

Roast in a preheated oven at 400°F (200°C) for 10–15 minutes until golden, then reduce heat to 350°F (180°C) and cook for 75–90 minutes until fully cooked.

Remove the stuffing, squeeze some roasted garlic pulp and half the roasted lemon through a sieve, then mash together with the chickpea stuffing. Add balsamic vinegar, mustard, honey, olive oil, and seasonings, mixing well.

Serve the chicken accompanied by the flavorful chickpea pâté.

Gordon Ramsay often cooks alongside his children; this recipe was prepared together with his daughter Holly:

2. Stuffed Roast Chicken

Ingredients

• Several tablespoons of olive oil;
• 150–200 g hunter-style sausages;
• 1 onion;
• 2 garlic cloves;
• Bunch of thyme;
• 800 g canned white beans;
• Salt and freshly ground black pepper to taste;
• 200 g sun-dried tomatoes in olive oil;
• Whole chicken (around 4.4 lbs);
• 1 lemon;
• 1 heaping teaspoon paprika;
• 400 ml white wine;
• 200 ml water;
• Seasonings to taste.

Preparation

Heat olive oil in a large skillet and cook chopped sausages for 3 minutes. Add diced onion and cook another minute until softened.

Stir in minced garlic and cook for 2 minutes, then add thyme leaves. Mix in beans, salt, and pepper, cooking for a few minutes before adding sun-dried tomatoes along with 2 tablespoons of their olive oil. Remove from heat.

Season the chicken cavity with salt and pepper and stuff with the prepared filling. Close the cavity with a lemon to retain juices. Rub the chicken exterior with olive oil, paprika, salt, and pepper.

Place chicken in a roasting pan, pour in white wine and water, add seasonings and remaining thyme, then cover with foil. Roast at 350°F (180°C) for 1 hour.

Uncover, baste with pan juices, and roast at 400°F (200°C) for an additional 25–30 minutes until golden brown.

Allow to rest for 15 minutes before serving. Remove lemon from cavity, squeeze its juice into the pan, strain the sauce, carve the chicken, and drizzle with the sauce.

Watch the full preparation process in this video:

3. Jamaican-Style Chicken

Ingredients

• 1–2 hot chili peppers;
• 2 garlic cloves;
• 1 teaspoon ground cloves;
• 1 teaspoon ground cinnamon;
• 1 teaspoon ground nutmeg;
• 2 teaspoons ground allspice;
• Pinch of freshly ground black pepper;
• Several sprigs of thyme or fresh herbs;
• Olive oil;
• 2 chicken drumsticks;
• 2 chicken thighs;
• 2 tablespoons Worcestershire sauce (or soy sauce as substitute).

Preparation

Prepare the marinade by blending chopped chili, minced garlic, spices, half the thyme leaves, and olive oil. Rub the marinade over the chicken and let it rest for at least an hour or preferably overnight.

Pan-fry the chicken over medium heat in preheated olive oil for about 10 minutes, turning frequently until golden brown. Add Worcestershire sauce and cook for 2 more minutes.

Cover the pan with a lid or foil and transfer to a preheated oven at 430°F (220°C) for 20 minutes until fully cooked.

For extra crispiness, remove the cover 5 minutes before finishing. Serve with rice.

Watch Gordon Ramsay prepare this Jamaican chicken:

4. Chicken Skewers

Ingredients

• 50 g pine nuts;
• 1 garlic clove;
• 1 chili pepper (optional);
• 50 g grated Parmesan cheese;
• 200 g sun-dried tomatoes in olive oil;
• 500 g chicken thighs;
• 2 tablespoons chopped parsley.

Preparation

Toast pine nuts over medium heat for 5 minutes, stirring constantly to avoid burning. Set aside.

Peel and crush garlic. If using chili, deseed and slice into thin strips.

In a blender, combine garlic, pine nuts, Parmesan, chili, sun-dried tomatoes with their olive oil (add more oil if needed to total 175 ml). Blend until smooth.

Transfer the mixture to a large bowl, add chopped chicken pieces, and toss to coat. Refrigerate for at least one hour.

Thread marinated chicken onto skewers and grill for 5 minutes on each side. Garnish with chopped parsley before serving.

5. Creamy Tomato Chicken

Ingredients

For the chicken:

• 800 g skinless, boneless chicken thighs;
• 2 garlic cloves;
• 2 cm piece of ginger;
• ½ teaspoon sea salt;
• ½ teaspoon ground chili;
• 1 ½ tablespoons lemon juice;
• 75 ml natural yogurt;
• ½ teaspoon garam masala (or substitute curry powder);
• ½ teaspoon turmeric;
• 1 teaspoon ground cumin seeds;
• 1–2 tablespoons vegetable oil.

For the sauce:

• 1 ½ tablespoons ghee or unsalted butter;
• 2 minced garlic cloves;
• 2 cm minced ginger;
• 1 teaspoon ground cardamom;
• 2 cloves;
• 1 teaspoon ground coriander;
• 1 teaspoon garam masala;
• 1 teaspoon turmeric;
• 1 teaspoon ground chili;
• 275 ml tomato purée;
• 1 tablespoon lemon juice;
• 40 g unsalted butter;
• 100 ml heavy cream;
• Salt and black pepper to taste.

Preparation

In a deep bowl, combine chicken with minced garlic, grated ginger, salt, chili, and lemon juice. Cover and marinate for 30 minutes.

Mix yogurt with garam masala, turmeric, and cumin; coat the chicken with this mixture. Cover and marinate for 3–4 hours.

Place chicken on a rack over a baking tray and roast in a preheated 350°F (180°C) oven for 8–10 minutes. Brush with vegetable oil, turn, and roast for another 10–12 minutes until cooked through.

For the sauce, heat ghee or butter in a pan, add garlic and ginger, then spices. Fry for 1–2 minutes until fragrant. Stir in tomato purée and lemon juice, cooking for a few more minutes.

Add chicken to the sauce, mix well, then stir in butter and cream. Simmer until the sauce thickens. Season with salt and pepper.

Sprinkle with ground coriander before serving.

6. Pumpkin and Mushroom Soup with Chicken Broth

Ingredients

• 1.5 kg pumpkin;
• Sea salt to taste;
• Freshly ground black pepper to taste;
• 1 head of garlic;
• Several sprigs of rosemary;
• Several tablespoons extra virgin olive oil;
• 1 onion;
• Pinch of nutmeg;
• 30 g grated Parmesan cheese;
• 800 ml chicken broth;
• 100 ml heavy cream;
• 25 g unsalted butter;
• 400 g mixed mushrooms.

Preparation

Cut pumpkin in half lengthwise, remove seeds, score the flesh, season with salt, pepper, and rub with garlic. Place rosemary and chopped garlic inside each half, drizzle with olive oil.

Roast in a preheated oven at 340°F (170°C) for about an hour until soft, checking doneness with a knife.

Remove rosemary and garlic, scoop out pumpkin flesh while still warm, and puree in a blender.

In a large pot, heat olive oil and sauté chopped onion for 5–6 minutes. Add roasted garlic pieces, nutmeg, salt, and pepper, cooking for 1–2 minutes.

Stir in pumpkin puree and Parmesan, then pour in chicken broth. Simmer for 10–12 minutes before adding cream and mixing thoroughly.

Sauté mushrooms in olive oil over high heat until moisture evaporates, add a small amount of butter and seasonings, then remove from heat.

Blend the soup in batches until smooth, adding butter pieces for richness. Garnish with sautéed mushrooms and Parmesan slices before serving.

Related reads:

• How to Cook Potatoes: 12 Delicious Recipes by Jamie Oliver
• 3 One-Pan Chicken Dishes
• 5 Tasty Chicken Salad Recipes

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