Roasted Chicken with Creole Epis

For the Epis:

½ bunch parsley, rough chop

1 small yellow onion, rough chop

6 cloves garlic

1 green bell pepper, rough chop

1 red bell pepper, rough chop

3 ribs celery, rough chop

3 scallions, rough chop

1 bouillon cube, chicken or vegetable

½ teaspoon clove or Pro Seasoning Holiday Baking Spice

1 teaspoon fresh thyme

Juice from 1 lime

¼ cup white vinegar

1 cup olive oil

For the Chicken:

1 whole chicken, cut as desired or spatchcocked

1 cup of epis

2 teaspoons Pro Seasoning All Purpose

Method of prep for the epis:

Place all ingredients in a blender and blend until smooth. Epis must be stored in refrigerator for up to 7 days. I also recommend immediately transferring Epis blend to an ice cube tray and freezing until ready to use.

Method of prep for chicken:

Rub chicken with Epis, making sure to rub the Epis under the skin. Marinate in the refrigerator for 4 hours to overnight. Sprinkle Pro Seasoning All purpose all over the chicken.

Preheat oven to 350 degrees. Place chicken on a parchment lined baking sheet and bake at 350 for about 1 hour or until the internal temperature of the chicken is 185 degrees, 165 degrees for boneless chicken. Make sure you temp the a few pieces of chicken in the thickest part to determine doneness. Serve with desired sides.