Recipe: Maple and Coffee Roasted Chicken

Roasting a whole chicken is one of the easiest and quickest ways to prepare dinner on a busy weeknight.  Rub it down with your favorite mixture, pop it in the oven and basically walk away for an hour.  If you’re a large family, dinner is complete; if you’re 1 or 2, you have leftovers for tomorrow’s lunch.  It doesn’t get much better than that.  I like to have whatever I am “rubbing” the chicken with coincide with the season.  Fresh herbs and citrus in the summer and as shown here, coffee and maple syrup in the winter.  Not that you couldn’t make this chicken in the warmer months, it would be fantastic.  But there is something very warming on a cold winters night about a rich dark roasted coffee combined with a sweet and woodsy maple syrup.  It adds a wonderful flavor and a unique crispness to chicken, pork or duck.  Enjoy!

Maple and Coffee Roasted Chicken

Serves 4


  • 3 tablespoons finely ground espresso or coffee
  • 3 tablespoons unsalted butter, melted (you could use canola oil instead if you prefer)
  • 1 ½  tablespoons maple syrup
  • 2 garlic cloves, finely chopped
  • 1 ½ teaspoons freshly ground black pepper
  • 1 teaspoon sea salt
  • 1 (3 to 4 pound) whole chicken


Preheat oven to 375°F.

In a small bowl, mix together coffee, butter, maple syrup, garlic, pepper and salt. Arrange chicken, breast side up, in a roasting pan and spread rub all over, coating completely.

Roast chicken, basting every 20-30 minutes with pan juices, until skin is deep golden brown and crisp and meat is cooked through to an internal temperature of 165 (about 1 hour, 15 minutes).  Let rest for 10 minutes then transfer to a cutting board, carve and serve.



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