Coffee Spiced Roast Chicken (Printable Version)

Juicy roast chicken infused with coffee and warm spices for a bold, flavorful main dish.

# What You Need:

→ Poultry

01 - 1 whole chicken (about 3.3 lbs)

→ Spice Rub

02 - 2 tbsp finely ground medium roast coffee (unflavored)
03 - 1 tbsp brown sugar
04 - 1 1/2 tsp smoked paprika
05 - 1 tsp ground cumin
06 - 1 tsp ground coriander
07 - 1/2 tsp ground cinnamon
08 - 1/2 tsp ground black pepper
09 - 1 tsp kosher salt
10 - 1 tsp garlic powder
11 - 1/2 tsp chili powder

→ For Roasting

12 - 2 tbsp olive oil
13 - 1 medium onion, quartered
14 - 1 lemon, halved
15 - 4 sprigs fresh thyme

# How to Make It:

01 - Set the oven to 400°F.
02 - In a small bowl, thoroughly combine coffee, brown sugar, smoked paprika, cumin, coriander, cinnamon, black pepper, kosher salt, garlic powder, and chili powder.
03 - Pat the chicken dry using paper towels. Rub olive oil evenly over the entire bird, then massage the spice rub onto all surfaces and inside the cavity.
04 - Fill the chicken cavity with quartered onion, lemon halves, and thyme sprigs.
05 - Place the chicken breast-side up on a rack inside a roasting pan. Tuck wings under the body and, if preferred, tie legs together with kitchen twine.
06 - Cook for 1 hour and 15 minutes, or until juices run clear when thigh is pierced and an instant-read thermometer registers 165°F.
07 - Allow the chicken to rest for 10 minutes before carving. Serve warm.

# Expert Tips:

01 -
  • The coffee creates an incredible depth you can't quite name, making people ask what your secret ingredient is.
  • The spice rub delivers smokiness and warmth without any heat unless you want it, so it works for almost any table.
  • A whole roasted chicken feeds four people and fills your kitchen with an aroma that's both comforting and intriguingly complex.
02 -
  • Do not skip drying the chicken, as moisture prevents the skin from crisping no matter how hot your oven is.
  • The rub will look dark as it roasts, but this is caramelization happening, not burning, so trust the process and the thermometer.
  • If your oven runs hot, tent the chicken loosely with foil halfway through if the skin is browning too quickly, but uncover it for the final 15 minutes to crisp up again.
03 -
  • Bring the chicken to room temperature for 20 minutes before roasting so it cooks evenly from exterior to interior.
  • Save the bones and aromatics from the cavity for stock, which will taste incredibly complex from the spice rub.

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