From the Cooking Cardiologist, Dr. Richard Collins, MD
Coffee Rubbed Roasted Chicken
Since coffee is now on the list as being heart healthy (according to a recent publication in The Journal of Cardiology), here is a way to spark up a familiar recipe. Even Whole Foods lists coffee as a cooking ingredient. This recipe is actually adapted from their web site. I have taken the liberty to replace the butter with olive oil as olive oil has less saturated fat. The taste is not any different. The fat is only in the recipe to protect the skin from excessive browning. The sugar helps to caramelize the surface and enhances the coffee flavor.
I have included two other of my favorite coffee recipes.
- 3T finely ground coffee beans
- 3T olive oil
- 1T brown sugar
- 1 clove garlic, finely chopped
- 1t ground black pepper
- 1/2 t fine sea salt
- 1 (3-4 pound) whole chicken, parts removed and skin intact.
Preheat the oven to 375°F. In a small bowl, stir together coffee, olive oil, sugar, garlic, pepper and salt. Arrange chicken, breast side up in a shallow roasting pan and spread rub all over to coat completely. While not necessary, you may cover and refrigerate up to two days at this point. Roast chicken, basting every 20 minutes or so with pan juices, until skin is deep golden brown, crisp and the thickest part is cooked to 1700F…about 1 hour. Set aside to rest 10 minutes then transfer to a cutting board, carve and serve hot.
Nutritional Information: Includes only the rub. Serves 6.
Per Serving: 1/6 of a serving of chicken.
Calories: 70, Total Fat: 7 g, Saturated Fat: 1 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 190 mg, Carbohydrate: 3 g, Fiber: 0 g, Protein: 0 g