Coffee Crusted Roast Chicken

I have been wanting to roast a whole chicken for awhile now. I saw a recipe on Whole Foods.com and I got super excited. Toby and I really enjoy coffee crusted beef and pork so chicken would be next on the list I suppose. You cannot really go wrong with a recipe that has three directions and you let it roast in the oven for an hour. So easy!

I am writing this post while the chicken is in the oven and let me tell you, our condo smells like Starbucks. That makes me happy. I wish we had whole coffee beans because I saw on my favorite talk show The Chew and they filled a turkey cavity with coffee beans. I thought I would take a walk on the wild side. Oh well, next time.

I bought a four pound chicken and this is the cook time the recipe is for. It takes about an hour to cook. If your chicken is larger, cook it longer. Either way, use a meat thermometer to make sure your chicken is cooked.Might I add, this chicken was one of the juiciest chickens I have ever cooked! You will really enjoy this!

There are endless possibilities with what you can do with the left overs from this meal. You can use the chicken to make smokey chicken tacos, add some BBQ sauce to make pulled chicken sandwiches or even chicken salad. We served this chicken with bakes potatoes and broccoli so serve it with whatever your family likes!

Ingredients

3 tablespoons finely ground Whole Trade™ coffee beans
3 tablespoons butter, softened
1 tablespoon brown sugar
1 tablespoon finely chopped garlic
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 (3- to 4-pound) whole chicken

Method

Preheat oven to 375°F. In a small bowl, stir together coffee, butter, sugar, garlic, pepper and salt. Arrange chicken, breast side up, in a shallow roasting pan and spread rub all over to coat completely. While not necessary, you may cover and refrigerate up to two days at this point.

Roast chicken, basting every 20 minutes or so with pan juices, until skin is deep golden brown and crisp and meat is cooked through, about 1 hour. Set aside to rest 10 minutes then transfer to a cutting board, carve and serve hot.