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Greek coffee roast chicken in roasting pan

Greek-style roast chicken with Greek coffee

Karon Grieve
Rich and aromatic and so succulant, this Greek roast chicken with coffee is just amazing
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Mains
Cuisine Greek
Servings 6 people
Calories 345 kcal

Equipment

  • roasting bag or use an oven tray and cover with foil

Ingredients
 

  • 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
Metric - US Customary

Instructions
 

  • 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

Notes

Make the marinade the day before you want to roast the chicken and let it sit in the marinade overnight.
If using Greek coffee remember to strain out the coffee grounds before using.

Nutrition

Calories: 345kcalCarbohydrates: 4gProtein: 24gFat: 24gSaturated Fat: 6gTrans Fat: 1gCholesterol: 95mgSodium: 92mgPotassium: 316mgFiber: 1gSugar: 2gVitamin A: 244IUVitamin C: 6mgCalcium: 39mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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