Roasted Chicken with Haitian Epis – One Chicken, Endless Meals!
Let’s talk about the real MVP of the kitchen: the whole roasted chicken. Simple, affordable, endlessly versatile, and when seasoned right, absolutely unforgettable. And in Caribbean kitchens (especially Haitian ones), there’s one secret that guarantees juicy, flavorful chicken every single time: Haitian Epis.
If you’ve ever struggled to make a roast chicken that actually tastes good beyond the skin, this post is for you. We’re skipping the fancy gadgets and long ingredient lists. All you need is three ingredients—yes, just three—to transform a basic bird into a week’s worth of delicious meals.
In this post, I’m showing you exactly how to:
- Roast a chicken using Haitian Epis, paprika, and chicken bouillon
- Create multiple meals like chicken salad, quesadillas, soup, and more
- Plan ahead (or not!) depending on your mood and schedule
- Stretch your chicken for budget-friendly, stress-free dinners
- Freeze leftovers, make broth, and waste nothing—just like we were taught
Whether you’re cooking for a family, meal prepping for the week, or want a no-fail dinner that doesn’t cost a fortune, this roasted chicken recipe is the perfect go-to. Let’s break it down, step by step—and trust me, once you try it this way, there’s no going back.
Ready to make your kitchen smell amazing? Let’s get roasting.
Why This Roast Chicken Will Change Your Life (No, Seriously)
If you’ve ever looked at a whole chicken and thought, “That’s too much work,” let me stop you right there. This is not one of those fussy, dry, flavorless roasted chickens. This is a juicy, seasoned-to-the-bone, Haitian-style roasted chicken made with just 3 powerful ingredients:
- Haitian Epis
- Paprika
- Chicken bouillon (Maggi cube or powder)
That’s it. Simple, bold, and unforgettable.
Whether you’re cooking for a family of four, a busy couple, or just yourself (hello meal prep!), this one roast chicken with epis can stretch into multiple meals throughout the week. Flavor-packed AND budget-friendly? Yes, please!
Let’s Talk About Haitian Epis
Haitian Epis is the flavor powerhouse of Haitian cooking. It’s a blend of parsley, garlic, thyme, scallions, and other aromatic goodness, blended into a green seasoning paste. Every Haitian family has their twist, but the soul of Epis never changes: it’s all about fresh herbs and bold flavor.
Add it to poultry, meat, seafood—you name it. For this roasted chicken, Epis is your not-so-secret weapon. You don’t need a spice cabinet full of powders; just this and a few pantry staples will make your kitchen smell like Sunday at Grandma’s.
The 3-Ingredient Haitian Roasted Chicken Recipe
Ingredients
- 1 whole chicken (about 4 to 5 pounds)
- 3 – 4 tablespoons Haitian Epis (or enough to coat the bird well)
- 1 tablespoon paprika
- 1 Maggi bouillon cube, crushed (or 1 tablespoon chicken bouillon powder)
Instructions
- Prep the Chicken: Rinse the chicken and pat it dry. Remove any excess fat or giblets (you can save those for broth).
- Season: Rub the chicken all over—inside and out—with the Epis. Sprinkle paprika and crushed bouillon over the top and rub it in.
- Marinate: For best flavor, marinate overnight. If you’re short on time, at least 1–2 hours will still do wonders.
- Roast: Preheat oven to 375°F (190°C). Place the chicken in a roasting pan or on a rack. Roast uncovered for about 1 hour and 30-45 minutes, or until juices run clear and a meat thermometer reads 165°F in the thickest part.
- Rest & Shred: Let the chicken rest 10 minutes before shredding. No fancy carving needed—just pull it apart and store.
Add-Ons to Elevate Your Roast Chicken Game
Okay, so the 3-ingredient chicken is already a flavor bomb—but if you want to level up, here’s your chance to go gourmet without the fuss. These simple add-ins will take that juicy, seasoned bird and make it smell (and taste) like something straight out of a Caribbean Sunday dinner dream.
Stuff the Cavity – Let the Chicken Self-Season!
Yup, you read that right. Stuffing the chicken cavity isn’t just for show—it infuses the meat with moisture and flavor from the inside out.
Here are a few things you can toss in before roasting:
- Onion: A whole onion, halved or quartered, adds natural sweetness and aroma.
- Lemon: Adds a zesty, citrusy brightness that cuts through the richness of the chicken and blends beautifully with the Epis.
- Fresh Parsley & Thyme: These herbs bring freshness and classic Caribbean flair to your chicken. Thyme, especially, is a must in Haitian cooking.
- Fresh Ginger: A slice or two of fresh ginger root adds a subtle warmth and depth of flavor. Trust—it’s a game-changer.
- Noubess Hot and Spicy Sauce: If your Haitian Epis does not contain hot pepper, and you want your chicken to have a spicy kick, add one teaspoon of Noubess Hot and Spicy Sauce.
Optional Pro Move:
Drizzle a little olive oil over the skin or add a pat of butter inside the cavity for extra richness. And if you’re using a roasting rack, toss extra onion or herbs underneath the chicken to flavor the drippings (hello, homemade gravy!).
How to Shred Roasted Chicken Like a Pro (Without the Mess!)
Once your roasted chicken is golden, juicy, and has had a chance to rest (yes, rest time is non-negotiable—we want all those juices to stay put), it’s time to shred it up and get meal-prep ready.
Here’s How to Do It:
- Let the chicken rest.
After roasting, let the chicken sit for 10–15 minutes. This helps the juices redistribute and makes shredding easier. - Remove the skin and discard (or save for a snack!).
If you’re not into crispy chicken skin, go ahead and peel it off. Some folks love it—I say live your best life. - Grab the right tools.
You can use your hands, two forks, or kitchen tongs—whatever feels comfortable. - Wear food-grade gloves.
Don’t want to get your hands greasy or deal with bits of seasoning under your nails? Totally understandable! Slip on food-safe gloves and dig in. It makes cleanup faster and keeps things sanitary—especially if you’re prepping chicken to store or serve later. - Start with the legs and thighs.
These come off easily and are super tender. Pull the meat from the bone and shred into bite-sized pieces. - Move on to the breasts and wings.
Breast meat shreds best when you go with the grain (lengthwise strips). Wings are smaller but packed with flavor—don’t skip them! - Save the bones.
Don’t toss them out! Store them in the freezer to make homemade chicken broth later. They’re packed with nutrients and flavor—perfect for soups, rice dishes, or stews.
Pro Tips for Easy Roast Chicken:
- Shred while the chicken is still warm—it’s much easier.
- Store in airtight containers. Separate white and dark meat if you want options later.
- Portion into single servings if you’re planning meals ahead.
Once it’s shredded, you’ve got a fridge full of possibilities—add it to rice, pasta, wraps, salads, soups, or eat it straight with your favorite sauce. Your future meals are basically begging for this level of ease and flavor.
Meal Planning Ideas: One Chicken, Endless Possibilities
Here’s where the magic happens. This one roast chicken becomes your MVP for the week for budget-friendly meals. Here’s what you can do:
1. Chicken Salad
Toss shredded chicken with mayo, celery, diced bell peppers, and a little mustard for a simple Caribbean-inspired chicken salad. Serve with crackers, bread, or lettuce wraps.
2. Chicken Quesadillas
Quick weeknight win! Add chicken, cheese, and onions between two tortillas and grill until golden. Add hot sauce or guacamole for an extra touch of flair.
3. Chicken Sandwiches
Think picnic-style or work lunch. Layer chicken with avocado, lettuce, tomatoes, and your favorite spread on Haitian bread or a baguette.
4. Chicken Soup
Use the bones to make a rich broth. Add some chopped vegetables, noodles, or dumplings for a comforting bowl of Haitian-style chicken soup or bread soup.
5. Chicken Pasta
Red sauce or white cream sauce? Your call. Either way, shredded chicken makes this dish hearty and flavorful. Add some sautéed spinach or mushrooms for bonus points.
Bonus: Chicken Fried Rice, Chicken Tacos, Chicken Stew, or Chicken Pizza…
I told you—endless options!
Tips for Getting the Most Out of Your Roast
- Freeze leftovers: Store in freezer-friendly containers. Label and date for easy mid-week meal saviors.
- Make your own broth: Simmer bones with garlic, herbs, and onion. It’s perfect for soups or cooking rice with extra flavor.
- Shredding over carving: Don’t stress over presentation—just shred what you need and use it however you want.
- Batch cook two at once: Double up if you have freezer space. It’s the same effort but twice the reward.
Why You’ll Love This Recipe For Family Dinner Ideas
- ✔ Easy to make – No complicated steps or tools
- ✔ Budget-friendly – One chicken = multiple meals
- ✔ Flavor-packed – Haitian Epis does all the heavy lifting
- ✔ Meal prep gold – Perfect for busy weekdays
- ✔ Versatile – Great for kids, adults, and picky eaters
- ✔ Sustainable – Use every part of the bird (bones, giblets, everything)
Just One Delicious Meal? Yes, You Can Do That Too!
Now listen—if you’re not in the mood to stretch this chicken into five different meals, that’s totally okay. Sometimes you just want to roast a beautiful bird and enjoy it all in one sitting with a spread that feels like a Sunday feast. And honestly? That’s the Caribbean way, too.
Here’s how to turn this one roast into the ultimate dinner plate:
Serve It With:
- Roasted Potatoes – Crispy, golden, and seasoned with garlic and herbs (or even more Epis if you’re feeling bold!)
- Rice and Beans – A classic! Whether you go with red kidney beans or pigeon peas, that seasoned rice is the perfect partner for your flavorful chicken.
- Baked Macaroni and Cheese – Rich, cheesy, and slightly crispy on top. This side adds that comfort food element we all crave.
- Steamed Greens or Simple Salad – Balance it all out with something green. Think watercress, spinach, or kale, lightly steamed and drizzled with olive oil and lemon juice—or go fresh with a cucumber and tomato salad.
This setup is ideal if you’re cooking for a small gathering or want that big dinner energy without leftovers.
Pro Tip:
Still got some chicken left after dinner? Store it anyway. Future-you will be so glad when hunger strikes tomorrow and there’s shredded chicken waiting in the fridge.
Roasted Chicken FAQ – All Your Cluckin’ Questions Answered
Is roasted chicken good for a diet?
Yes, roasted chicken can be a great addition to a healthy diet, especially when it’s skinless and not slathered in heavy sauces. It’s high in protein, low in carbs, and totally customizable. Use lean white meat for lighter meals, or add veggies and whole grains for balanced plates.
What’s the difference between rotisserie chicken and roasted chicken?
- Rotisserie chicken is cooked on a rotating spit, which gives it super even browning and that slightly crispy, sometimes salty skin (usually seasoned with a store-bought blend).
- Roasted chicken is baked in the oven—like we’re doing here—and gives you full control over seasoning, ingredients, and fat content. Roasting at home with Haitian Epis? That’s next-level flavor with no mystery ingredients.
How many pounds of chicken per person for dinner?
A good rule of thumb is 1 to 1.5 pounds per person if you’re serving bone-in, whole roasted chicken. So:
- A 3-pound chicken serves about 3–4 people
- A 4-pound chicken serves about 4–6 people
- Got sides? You can stretch it even further!
What can I make using leftover chicken?
So much. Leftover roasted chicken is a dream. Try:
- Chicken salad
- Chicken soup or stew
- Chicken quesadillas or tacos
- Pasta with chicken
- Chicken sandwiches or wraps
- Fried rice, curry, or casseroles
- Chicken-stuffed peppers or baked potatoes
Let your imagination run wild!
Can I freeze leftover chicken, and for how long?
Yes! Cool it completely, then store in airtight containers or freezer bags.
- Fridge: Up to 4 days
- Freezer: Up to 3 months
Pro tip: Freeze in portion sizes so you can grab just what you need without defrosting a whole batch.
How many people does a 3 or 4-pound chicken serve?
- 3-pound chicken: 2 to 3 people (great for couples or solo meal prep)
- 4-pound chicken: 3 to 4 people (perfect family dinner size)
Add a couple of hearty sides and you’re golden.
How many meals can I make from one chicken?
Depending on the size of your chicken and portion sizes, you can easily get:
- 4 to 6 meals from a 3–4 lb chicken
- More if you’re creative with sides, soups, or grain bowls
Meal planning magic, right?
How long should I roast the chicken?
General rule: 20 minutes per pound at 375°F (190°C)
So:
- 3-pound chicken: ~1 hour
- 4-pound chicken: ~1 hour 20 minutes
Always check the thickest part of the meat—internal temp should hit 165°F (74°C). Let it rest 10–15 minutes before serving or shredding.
Bonus Tips:
- Use a meat thermometer—it’s your best friend in the kitchen.
- Let the chicken rest before cutting to keep it juicy.
- Store any bones or leftover juices for broth or rice.
Still have questions? Leave them in the comments or send me a note—your kitchen confidence is just one roasted chicken away.
Final Thoughts: Let Your Chicken Work for You
Gone are the days of boring, dry roast chicken. With a little Haitian Epis, one bird can feed you all week with bold, crave-worthy flavor. Whether you’re cooking for your crew or stocking up for solo meals, adopting this habit is one of the most practical and delicious ways to do so.
Your mission (should you choose to accept it): Try this recipe once. Just once. And I promise, your chicken game will never be the same again.
The 3-Ingredient Haitian Roasted Chicken Recipe
Equipment
- Roasting pan or baking dish (with or without a rack)
- Aluminum foil (optional for covering or tenting)
- Basting brush or spoon (for brushing on seasoning)
- Food-grade gloves (optional, for shredding)
- Meat thermometer (highly recommended!)
- Sharp knife & cutting board
- Tongs or forks (for handling and shredding)
- Storage containers (for leftovers and meal prep)
- Freezer bags (if you’re storing for later)
- Paper towels (for patting the chicken dry)
Ingredients
- 1 whole chicken about 4 to 5 pounds
- 3 – 4 tablespoons Haitian Epis or enough to coat the bird well
- 1 tablespoon paprika
- 1 Maggi bouillon cube crushed (or 1 tablespoon chicken bouillon powder)
Instructions
- Prep the Chicken: Wash the chicken with lemon or vinegar, rinse and pat it dry. Remove any excess fat or giblets (you can save those for broth).
- Season: Rub the chicken all over—inside and out—with the Epis. Sprinkle paprika and crushed bouillon over the top and rub it in.
- Marinate: For best flavor, marinate overnight. If you’re short on time, at least 1–2 hours will still do wonders.
- Roast: Preheat oven to 375°F (190°C). Place the chicken in a roasting pan or on a rack. Roast uncovered for about 1 hour and 30-45 minutes, or until juices run clear and a meat thermometer reads 165°F in the thickest part.
- Rest & Shred: Let the chicken rest 10 minutes before shredding. No fancy carving needed—just pull it apart and store.
Notes
Tips for the Best Roasted Chicken
Here’s your cheat sheet to get this recipe just right—no guesswork needed:Seasoning:
- Don’t skip the Haitian Epis. It’s the soul of this dish—herby, garlicky, and full of bold flavor. (My Epis recipe does not contain salt)
- Paprika adds color and subtle smokiness—don’t be shy.
- Use your favorite chicken bouillon (Maggi cube, powder, etc.)—this adds a salty, savory punch.
Roasting:
- Pat the chicken dry before seasoning to help the skin crisp up.
- Let the chicken rest after roasting—10 to 15 minutes is key for juicy meat.
- Roast at 375°F (190°C) for about 20 minutes per pound until internal temp hits 165°F.
Flavor Boosters (Optional but Awesome):
- Stuff the cavity with onion, lemon, parsley, thyme, and even a little fresh ginger.
- Drizzle a bit of olive oil or place butter inside the cavity for extra richness.
Shredding & Storing:
- Shred while warm using gloves or forks—so much easier!
- Portion leftovers into containers for grab-and-go meals.
- Freeze cooked chicken for up to 3 months in airtight bags.
Meal Ideas:
- Use in salads, soups, wraps, quesadillas, pasta, rice dishes, or serve whole with classic sides like baked mac & cheese, rice and beans, or roasted potatoes and steamed greens.
Don’t Waste the Bones:
- Save the bones to make homemade chicken broth—great for rice, Haitian bread soup, or stews.
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.
