Place the garlic in the cavity of the chicken and rub the chicken with the olive oil.
Sprinkle and lightly rub the chicken with the coffee rub. Cover and park in the fridge for an hour or two.
Roast the chicken in a 250F oven for 5 hours, uncovered. After an hour or so, tilt the chicken to let accumulated juices out of the cavity and baste the chicken with the juices. Repeat this every 30 to 40 minutes while the chicken is roasting.
After roasting and while the chicken is resting you can make a pan sauce by placing the roasting pan over two burners on the stove, leaving a few tablespoons of the drippings. Add the garlic that was roasting in the cavity ( mash it) along with a teaspoon of the rub and 2 cups of chicken broth. Thicken with a little instant flour if desired. Purely optional..
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!