Total Time
2hrs 8mins
Prep 8 mins
Cook 2 hrs

Just totally awesome. Juicy, flavorful roast chicken. This is a standard at our house. We hope you like it, too.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Wash, dry, and oil your chicken.
  3. Place on rack in a shallow open roasting pan. Rub the skin with salt and pepper, rubbed sage, and fresh ground rosemary. Place onion, apple, thyme, coffee, garlic, and sage leaves into cavity.
  4. Cover the top and sides of the bird with clean white cheasecloth which has been moistened with oil. Place the pan in preheated oven. Do not add water [just the coffee] or cover the pan!
  5. Baste the chicken from time to time with the pan drippings.
  6. Roast for 30-45 minutes per pound, depending on chicken size, allowing longer per pound for a smaller chicken than for a larger one.
  7. About 3/4 through the cooking time, turn the bird breast side up and finish cooking. The chicken is done when the thigh meat is soft when pinched.
  8. Do NOT pierce the skin with a fork as this allows all the wondermous juices to escape.
  9. Remove chicken to a heated platter and serve.
  10. If you do not have access to the oil cloth, loosely cover the bird for the first 3/4 of cooking, turn, and remove cover for the remainder of baking time to allow browning.