ROASTED ESPRESSO CHICKEN | makes 1 whole chicken |


  • 1 whole free-range chicken
  • 1 butternut squash
  • 2 medium onions
  • 6 cloves garlic
  • 1 tbsp coffee beans
  • 1 tbsp cumin powder
  • 1 tbsp crushed red chilis
  • black pepper
  • himalayan salt
  • finishing salt (the really course kind)
  • butter
  • ghee
  • mint


  1. clean and dry your free-range, organic, hippy chicken
  2. freshly grind up your coffee beans, really finely, like you would for espresso
  3. rub your chicken in finishing salt, rub it well
  4. in a bowl, mix the following powders: coffee, cumin, crushed red chilis, black pepper and salt
  5. rub this mixture all over your chicken
  6. stuff the chicken with some whole garlic cloves (including under the skin)
  7. let this marinate for a while (24 hours if possible)
  8. rub your chicken with some more finishing salt
  9. cut a butternut squash in half and lay it face down in your roasting pan
  10. lay the chicken on top
  11. place a little bit of butter on the chicken and drizzle some ghee over it (this is to get the skin nice and brown and crispy) 
  12. cook in the oven uncovered, you probably want to cook at 400F or so for about 30-40 min before you flip it over and repeat step 11
  13. cook for an internal temp in the breast of about 175
  14. remove the squash and cut it up so you can serve it around the chicken
  15. garnish with a little mint