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Greek roast chicken with coffee may sound unusual but it is moist and tasty and a great Sunday lunch.
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Mains
Cuisine: Greek
Servings: 6
Author: Karon Grieve


  • 1 large chicken free range
  • 2 cloves garlic minced
  • 1 tsp fennel seeds
  • Juice and zest 1 orange
  • 1 tsp dried oregano
  • 1 tbsp chopped fresh thyme
  • 120 ml Greek coffee strained or espresso coffee
  • 1 tsp runny honey
  • 100 ml sweet desert wine
  • 2 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 small onion minced
  • Salt and pepper to taste
  • 1 roasting bag


  • Preheat oven to 180C
  • Prepare the chicken the day before so that all the flavours can blend together
  • Cut chicken along the breast and flatten it out on a chopping board
  • Season well with salt and pepper on both sides
  • Mix all other ingredients in a bowl and stir well
  • Place the chicken in the roasting bag and pour in the marinade
  • Massage well and then place in the fridge overnight
  • Seal the bag and pierce on top 4 times to allow steam to escape
  • Place bag on a roasting tin and pour water into tray so there is 1” (always make sure there is water in the tray during cooking
  • Roast for 1 ½ hours
  • Remove from oven and bag and reserve the juices and marinade
  • Put these in a pan and simmer to form a sauce, pour over chicken and serve