This recipe captures the vibrant flavors of Caribbean cuisine while keeping the preparation simple.
Ingredients:
- 1 whole chicken (4-5 lbs)
- 1/4 cup Haitian epis (green seasoning)
- 2 limes or lemons (for cleaning and seasoning)
- 1/3 cup vinegar
- 3 cloves garlic, minced
- 1 medium onion, sliced
- 1 bell pepper, sliced (optional)
- thyme, Rosemary, Parsley
- 1 tsp paprika
- 1 tsp lemon pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1- 1 1/2 tsp salt or chicken bouillon
- 1/2 tsp black pepper
- 4 tbsp unsalted melted butter
- 1/4 cup chicken broth
Instructions:
- Clean the Chicken:
- Rinse the chicken under cold water.
- Rub the chicken with lime/lemon, vinegar and rinse again to remove impurities. Pat it dry with a paper towel.
- Season the Chicken:
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- In a small bowl, mix Haitian epis, unsalted butter, dry seasonings. Rub the seasoning mix generously all over the chicken, including under the skin and inside the cavity.
- Marinate:
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- Place the seasoned chicken in a dish, cover, and let it marinate in the fridge for at least 2 hours (overnight for best results).
- Prepare for Baking:
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- Preheat the oven to 375°F (190°C).
- Place the chicken in a baking dish or roasting pan. Arrange veggies (optional) around the chicken.
5. Bake the Chicken:
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- Pour the chicken broth into the pan to keep the chicken moist ( remember to add some seasons to the chicken broth as well).
- Cover the chicken with aluminum foil and bake for 1 hour.
- Remove the foil, baste the chicken with its juices, and bake for an additional 30-1 hour or until the skin is golden and crispy, and the internal temperature reaches 165°F (74°C).
- Rest and Serve:
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- Let the chicken rest for 10 minutes before carving. Serve with rice and beans, fried plantains, fresh salad/veggies or mash potatoes.
Cooking is all about creativity! I never make this chicken the exact same way twice, and neither should you. Don’t like lemon pepper? Skip it! It’ll still be delicious because you dared to try something new and made it your own masterpiece. 🎨🍗
