Roasted Chicken with Epis and Djon Djon
If plain roasted chicken makes you yawn, then let me introduce you to a bold and flavorful upgrade: Roasted Chicken with Epis and Djon Djon. This recipe takes chicken legs and thighs—perfect cuts for juicy, tender results—and marinates them overnight in Haitian epis, earthy djon djon mushroom powder, and a spicy kick that’ll wake up your taste buds.
The best part? You control the heat. Add a splash of Noubess Hot and Spicy Sauce, or toss in some crushed red pepper flakes, or blend a fiery habanero pepper right into your epis. The result is chicken that’s herby, garlicky, earthy, and just the right amount of spicy.
A Flavorful Twist on Classic Roasted Chicken and Why This Recipe Works
There are four reasons why this recipe works:
- Haitian Epis brings the fresh, herby backbone every good Haitian dish needs.
- Djon Djon Powder adds that earthy, mushroom-rich umami flavor unique to Haitian cuisine.
- Overnight Marination means deep flavor in every bite, not just on the skin.
- Roasting makes it easy, no babysitting a pan—just golden, juicy perfection.
Umami Alert: Why Haitian Mushroom Powder Will Change Your Cooking
Still need a reason to try this recipe? Djon djon powder isn’t just flavorful—it’s a game-changer in the kitchen. Mushrooms naturally contain high levels of glutamates and other compounds that give foods that rich, savory umami taste we all love. Umami is one of the five basic tastes, alongside sweet, sour, salty, and bitter, and it’s what makes dishes taste deeply satisfying.
You can sprinkle djon djon powder into various dishes, such as meat, tomato sauce, pasta, sos pwa (bean sauce), Haitian legume, or even while cooking grains—fair warning: Haitian djon djon will turn your food a dark, almost black color. But don’t stress—you only need a little unless you want that signature deep hue in your dish.
And remember, use it as you would with any other mushroom powder.
Notes and Tips on this Haitian Roasted Chicken
- Chicken legs and thighs stay juicier than chicken breast, making them perfect for roasting.
- Epis (Haitian seasoning base) is non-negotiable—it’s the flavor foundation.
- Djon Djon powder gives that earthy Haitian depth you can’t find anywhere else.
- Spice is flexible—mild heat with red pepper flakes, medium with hot sauce, or bring the fire with habanero.
- For extra crispy skin, broil the chicken for 2–3 minutes at the end.
- Save the pan drippings—they’re liquid gold! Drizzle over rice or veggies.
- If using habanero, wear gloves and wash your hands well. (Trust me, don’t touch your eyes!)
What to Serve With Roasted Chicken with Epis and Djon Djon
- Haitian Black Rice (Diri Djon Djon) – double down on that mushroom flavor.
- Simple Fried Plantains – because crispy, golden plantains make everything better.
- Avocado Salad with Lime – a cooling contrast to the spice.
Final Thoughts
This isn’t just roasted chicken—it’s roasted chicken that tells a story. A story of Haiti’s rich food culture, where epis and djon djon transform even the simplest dish into something unforgettable.
Whether you keep the spice mellow or go all-in with heat, this Roasted Chicken with Epis and Djon Djon is a dish that belongs on your table.
Roasted Chicken with Epis and Djon Djon
Ingredients
- 6 chicken legs and thighs skin-on or skin off
- 3 tablespoons Haitian epis without salt
- 1 tablespoon chicken bouillon powder
- 1/2 to 1 teaspoon djon djon mushroom powder
- 1 –2 tablespoons olive oil
- 1 –2 teaspoons Noubess Hot and Spicy Sauce or 1 teaspoon crushed red pepper, or 1 habanero pepper blended into epis
- 1 teaspoon paprika optional, for extra color
- Salt and pepper to taste
- Fresh lime juice from 1 lime
Instructions
Prepare the Chicken:
- Rinse chicken pieces with lime juice and water, then pat dry.
Season Generously:
- In a bowl, mix epis, chicken bouillon seasoning, djon djon powder, olive oil, and your choice of spice (Noubess Hot and Spicy Sauce, crushed red pepper, or blended habanero). Taste the mixture to make sure it has enough salt. Add either salt or more chicken bouillon seasoning. Rub this mixture all over the chicken.
Marinate Overnight:
- Place seasoned chicken in a covered container or zip bag. Refrigerate at least 8 hours, ideally overnight.
Roast to Perfection:
- Preheat oven to 400°F (200°C). Arrange chicken on a baking sheet lined with parchment or a rack. Roast for 40–50 minutes, flipping halfway, until golden brown and juices run clear (internal temp 165°F).
Serve and Enjoy:
- Let the chicken rest for 5 minutes. Serve with rice and beans, fried plantains, or a crisp salad
Notes
- Chicken legs and thighs stay juicier than chicken breast, making them perfect for roasting.
- Epis (Haitian seasoning base) is non-negotiable—it’s the flavor foundation.
- Djon Djon powder gives that earthy Haitian depth you can’t find anywhere else.
- Spice is flexible—mild heat with red pepper flakes, medium with hot sauce, or bring the fire with habanero.
- For extra crispy skin, broil the chicken for 2–3 minutes at the end.
- Save the pan drippings—they’re liquid gold! Drizzle over rice or veggies.
- If using habanero, wear gloves and wash your hands well. (Trust me, don’t touch your eyes!)
What to Serve With Roasted Chicken with Epis and Djon Djon
- Haitian Black Rice (Diri Djon Djon) – double down on that mushroom flavor.
- Simple Fried Plantains – because crispy, golden plantains make everything better.
- Avocado Salad with Lime – a cooling contrast to the spice.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
