Go Back Email Link
+ servings

Coffee Rubbed Roasted Chicken & Vegetables with Honey Stout Glaze

Succulent Coffee Rubbed Roast Chicken is smothered in sweet honey stout glaze and served on a bed of carrots & butternut squash.
Course Main Course
Cuisine American
Keyword beer, chicken, coffee, roast, stout
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings


Roasted Chicken & Vegetables

  • 1 whole chicken, giblets removed
  • 2 apples, one quartered and one cubed
  • 1 lemon, quartered
  • 1 ½ pound butternut squash, peeled and cubed
  • 5 carrots, chopped
  • 5 twigs fresh marjoram
  • 3 tablespoons butter, divided

Brown Sugar Coffee Rub

  • 1 tablespoon dark roast coffee
  • 1 tablespoon brown sugar
  • ½ teaspoon ground ginger
  • ½ teaspoon ground black pepper
  • 2 teaspoon coarse salt

Honey Stout Glaze

  • 1 (12 ounce) bottle of dark stout beer
  • ½ cup honey
  • 2 tablespoons grainy mustard
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt

Forbidden Rice

  • 3 cups water
  • 1 ½ cups black forbidden rice
  • 1 cup raisins


Prepare the Roasted Chicken

  • First, stuff the cavity of the whole chicken with the quarters of apple and lemon. Truss the chicken fully, or just tie the legs together with kitchen twine. Mix together all of the ingredients for the Brown Sugar Coffee Rub and coat the chicken fully. This part might be a bit messy - don’t be scared to use your fingers. Place the prepared chicken on a plate and chill in the fridge uncovered for about an hour.
  • Preheat the oven to 400 degrees F. Grease an oven-safe dish just big enough to contain your bird with one tablespoon butter (I like to use a deep stoneware casserole dish, but a dutch oven or roasting pan are good choices as well).
  • Layer the squash, apple, and carrots in the bottom of the roasting dish. Top with sprigs of marjoram.
  • Remove the chicken from the fridge and place it on top of the bed of vegetables. Cut the remaining 2 tablespoons of butter into pieces and sprinkle them evening over the bird.
  • Roast in the oven for 45 minutes to an hour. The chicken is done when juices run clear and the internal temperature is 165 degrees F. The skin should get nice and crispy.

Make the Stout Glaze

  • As the chicken cooks, whisk together the Stout Glaze ingredients in a small saucepan over medium high heat. Bring to a boil, and then lower the temperature down to a gentle simmer until the mixture is reduced by half. Stir occasionally and keep warm.
  • When the chicken is cooked through, coat with a few spoonfuls of glaze and broil the chicken under high heat for about 5 minutes for a little extra crispness.

Cook the Forbidden Rice

  • Pour the rice, water, and raisins in your rice cooker or pot and cook according to package instructions. Keep warm.

To Serve

  • Serve the chicken family style, on a large platter surrounded by the roasted squash, apples, and carrots. Leaving the chicken whole makes for a lovely presentation, but you can also pre-carve the chicken to make serving easier. Serve the Forbidden Rice and extra Stout Glaze on the side.