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Marble Surface

Roasted Chicken with Creole Epis

Updated: Jun 28




For the Epis:

parsley, rough chop

½ bunch

small yellow onion, rough chop

1

garlic

6 cloves

green bell pepper, rough chop

1

red bell pepper, rough chop

1

celery, rough chop

3 ribs

scallions, rough chop

3

bouillon cube, chicken or vegetable

1

clove or Pro Seasoning Holiday Baking Spice

½ teaspoon

fresh thyme

1 teaspoon

Juice from 1 lime

1 lime

white vinegar

¼ cup

olive oil

1 cup


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.



For the Chicken:

whole chicken, cut as desired or spatchcocked

1

epis

1 cup

Pro Seasoning All Purpose

2 teaspoons

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.






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