Can A MasterChef Contestant Turnaround A Chicken Dish Burned By Gordon Ramsay? | Ramsay Redemption

By Gordon Ramsay · 75 min

Ingredients

Instructions

1. Preheat the oven to 450°F with the rack in the centre. Zest the orange and set the zest aside.
2. Halve the red onion, trim the stem and root ends, and cut into 1/4-inch wedges. Trim the fennel fronds (keep for garnish), halve the fennel bulb, trim the root end, and cut into 1/4-inch wedges.
3. Mix the honey, mustard, lemon juice, thyme, garlic, 2 teaspoons salt, black pepper, red chile flakes and zest. Rub this over the chicken thighs, then put the thighs in a bowl with the onion and fennel and marinate in the fridge for 1 hour.
4. Slice the fingerling potatoes lengthwise and toss them in a bowl with 1 tablespoon olive oil and 1/2 teaspoon salt. Arrange them cut side down on a sheet pan.
5. Drain the chicken, onion and fennel. Spread the onion and fennel over the potatoes on the pan and lay the chicken thighs on top.
6. Roast for about 30 minutes, until the chicken reaches 155°F.
7. Meanwhile, cut off both ends of the orange, stand it upright and slice away the peel including the white pith. Cut the orange into 1/4-inch rounds, arrange them on a small sheet pan and sprinkle with sugar.
8. When the chicken reaches 155°F, switch the oven to broil and broil for a few more minutes, until the skin is golden and the chicken reads 160°F. Broil the vegetables and potatoes a few more minutes if they need more browning.
9. Move the chicken to a platter and top the vegetables with the olives to warm them. While the chicken rests, broil the orange slices for 3 minutes until caramelised, then arrange everything on the platter with the orange slices and fennel fronds.

Summarized from Gordon Ramsay's video. Watch it for the details.

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GarlicOnionLemonPotatoRed onionChicken thighOrangeOlive