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Roast chicken 2 burren dinners edit
Joanne Murphy

Lemon-Garlic Roasted Chicken With Lemon And Thyme Stuffing And Madeira Jus

This delicious recipe comes from Ronan Kelly of The Falls Hotel as part of Trevis L. Gleason's latest cookbook Burren Dinners.

Serving: 6
Time: 2hrs +
Difficulty: Medium


  • 2x 1.5kg/3¼lb free-range chickens
  • 3 lemons
  • 1 bunch thyme
  • 1 bunch rosemary
  • 3 cloves garlic, peeled
  • 60ml/2oz/¼ cup olive oil
  • 720g/25oz/6 cups fresh breadcrumbs
  • 1 onion, diced
  • 200g/7oz/¾ cup + 4 teaspoons butter
  • 150ml/5¼oz/2/3 cup chicken stock 
  • Sea salt and freshly ground black pepper
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 500ml/8oz/2 cups chicken stock
  • 75g/2 ½oz/5 tablespoons butter 
  • 1 small onion, finely diced
  • 450g/1lb brown mushrooms, sliced 
  • 1 bay leave
  • 1 sprig thyme
  • 300ml/½ pint/1¼ cup Madeira 
  • 100ml/3½oz/1/3 cup + 4 teaspoons red wine
  • 30g/1½oz/2 tablespoons cold butter cut 6 pieces


  1. Preheat oven to 170°C/340°F/Gas mark 3.
  2. In the bowl of a food processor, blend the garlic, olive oil, 1 sprig each of rosemary and thyme. Add the grated zest of 1 lemon and juice of 2 of the lemons, season with salt and pepper. Set aside.
  3. In a sauté pan over a medium heat, melt the butter, add the onion and sweat for 3-4 minutes until soft. Finely chop the remaining thyme, add to the onions.  Continue to sweat 1-2 minutes longer.
  4. Place the breadcrumbs in a mixing bowl, pour in the butter and onion mixture and gently toss to mix. Add the grated rind of the other two lemons and the juice of the third and the chicken stock. Fold to mix and adjust seasoning.
  5. Stuff the cavity of the chickens with the bread stuffing and secure them with wooden skewers. Rub the skin of both chickens with the reserved garlic and herb mixture. Place the remaining rosemary in the bottom of a roasting tin and put the chickens on a rack over it. Roast in the middle of the preheated oven for 90 to 110 minutes, rotating the pan once until the meat in the thigh reaches 80ºC/175ºF. Remove from the oven and place the rack over a plate to collect the juices. Loosely tent with tinfoil and set to rest for 10 minutes. Defat the cooking juices, strain and reserve.
  6. In a saucepan over a medium heat, melt 30g/1oz/2 tablespoons of the butter then add the flour and stir.
  7. Cook the roux for 4-5 minutes until it begins to look a bit dry. Pour in the cold chicken stock, increase heat to medium-high and bring just to a boil. Reduce heat to medium-low and simmer for 20 minutes.
  8. In a saucepan over medium heat, melt the remaining butter, add onions and sweat for 3-4 minutes until soft. Add the sliced mushrooms and cook until they become tender and release their moisture. Remove the mushrooms and onions with a slotted spoon and reserve.
  9. Add the thyme, bay leaf, Madeira, and red wine to the saucepan and increase heat to medium-high. Add reserved cooking juices from chickens (from both the pan and the plate), bring to the boil and reduce heat to medium. Simmer to reduce the liquid by half. Add the thickened chicken stock and mushrooms. Continue to reduce until the sauce coats the back of a spoon. Correct seasoning, stir in the cold butter until melted and pour into a heated jug. Remove the stuffing to a heated serving dish, carve chickens as you like and serve with the sauce.

Recipe extracted from Burren Dinners by Trevis L. Gleason. Photography by Joanne Murphy. Additional photography by Elaine Kennedy, profile photography by Carsten Krieger. Published by The O'Brien Ltd. RRP €24.99.