Haitian Epis Roast Chicken on the PoulTree

Ask any Haitian cook what goes into the pot first and the answer is almost always epis: a bright green paste of parsley, scallions, garlic, thyme and peppers, sharpened with citrus and a hint of clove. It's the backbone of Haitian kitchens, from Sunday chicken to rice and beans, and every family swears its version is the right one. This recipe tips its hat to that tradition and to chefs like Omar Tate at Philadelphia's Honeysuckle, who marinates his bird in epis for a day and a half before roasting it to crackling perfection.

We've built a home version around the PoulTree. The chicken hangs horizontally over a cast-iron skillet, so hot air wraps around every side and flows right through the open cavity. The result is skin that crisps all over, meat that stays juicy, and a skillet full of epis-soaked drippings that turns plantains and onions into the best side dish on the table. Rotisserie-style results, no rotisserie needed.

Ready to bring some Haitian heat to your table? Let's get blending...

Haitian Epis (makes about 2 cups)

• Flat-leaf parsley: 1 large bunch, leaves and tender stems
• Scallions: 1 bunch, trimmed
• Garlic: 8–10 cloves, peeled
• Fresh thyme: 2 tablespoons leaves (about 8 sprigs)
• Green bell pepper: 1, seeded and chopped
• Red bell pepper: 1/2, seeded and chopped
• Yellow onion or shallot: 1 small, chopped
• Celery: 1 stalk (optional)
• Scotch bonnet: 1/2 to 1, seeded for less heat (optional)
• Whole cloves: 3, or 1/8 teaspoon ground
• Sour orange juice: 1/4 cup (or 3 tablespoons lime juice plus 1 tablespoon orange juice)
• White or apple cider vinegar: 1 tablespoon
• Olive oil: 1/3 cup
• Kosher salt: 2 teaspoons

Instructions: Put the garlic, thyme, cloves and Scotch bonnet in a food processor first and pulse until finely chopped. Add the rest of the vegetables and herbs, then the citrus, vinegar, oil and salt. Pulse to a thick, pesto-like paste with a little texture. Don't purée it smooth. Set aside 1/2 cup for basting and keep it in the fridge. Leftover epis keeps about a week in the fridge or months frozen in ice cube trays.

Haitian Epis Roast Chicken

Ingredients: - 1 whole chicken, 4–5 lb, giblets removed, patted very dry - 1 1/2 cups epis (from above), plus the 1/2 cup reserved - 1 tablespoon kosher salt (plus coarse salt for finishing) - 2 tablespoons softened butter - 2 tablespoons coconut oil, melted (or olive oil) - 1 lime, thinly sliced, and a few thyme sprigs for the cavity

Skillet side: - 2 ripe (yellow-black) plantains, peeled and cut into 1-inch pieces - 1 red onion, cut into wedges - 1 lb baby potatoes, halved (optional) - 1 tablespoon oil and a pinch of salt

Instructions: 1. Marinate (overnight, or up to 36 hours). Mix 1 1/2 cups epis with 1 tablespoon kosher salt. Gently loosen the breast and thigh skin with your fingers. Spread a few spoonfuls of epis under the skin, rub the rest all over the outside and inside the cavity, and put the chicken in a zip-top bag or covered dish in the fridge. Overnight is great. Go the full 36 hours, Honeysuckle-style, for the deepest flavor. 2. Air-dry (4–12 hours). Scrape off most of the outside paste. Leave what's under the skin. Pat the skin dry and set the chicken on a rack in the fridge, uncovered, for at least 4 hours or up to 12. Dry skin is crisp skin. 3. Butter and load the rod. Mash the butter with 1 tablespoon of the reserved epis and push it under the breast skin. Slide the chicken onto the PoulTree rod, then tuck the lime slices and thyme sprigs loosely into the cavity. Keep it open and don't truss: the open cavity is what lets hot air flow through the bird. Brush the skin with melted coconut oil and sprinkle with coarse salt. 4. Set up the skillet. Toss the plantains, onion and potatoes with oil and salt, spread them in the cast-iron skillet, and hang the chicken over them so the drippings fall right onto the vegetables. 5. Cook.

• Oven: Roast at 425°F (220°C) for 20 minutes, then lower to 375°F (190°C) and cook another 45–60 minutes.
• Grill: Set up for indirect heat at about 375–400°F (190–205°C), with the skillet on the cool side, lid closed, for 60–80 minutes.
• Smoker: Smoke at 275°F (135°C) for about 1 1/2 hours with a light wood (fruit wood or oak), then raise to 375°F+ or move to a hot grill or oven to crisp the skin for 20–30 minutes. 6. Baste late. Loosen the remaining reserved epis with 1 tablespoon melted coconut oil. In the last 10–15 minutes, brush it all over the skin. Adding it late keeps the herbs bright and stops the garlic from scorching. 7. Check the temperature. Take the chicken off the heat when the thickest part of the thigh reads 165°F (74°C) and the breast reads about 160°F (71°C). Carryover heat finishes the breast while it rests. 8. Rest 15 minutes. Leave the chicken on the rod over the skillet, loosely tented, while you stir the plantains through the drippings. Squeeze a little lime over the pan and add a spoonful of epis to make a quick pan sauce. 9. Carve and serve with the skillet plantains and pan juices spooned on top.

  Serving Ideas

  • Pikliz: Haiti's fiery pickled cabbage, carrot and Scotch bonnet slaw. Its crunch and acid cut right through the rich chicken.
• Diri ak pwa (rice and beans) or diri djon djon for a special occasion.
• Fried green plantains (bannann peze) alongside the sweet skillet plantains.
• Avocado and lime for a cool contrast to the heat.

Tips & FAQ

• Is epis spicy? Only if you want it to be. The Scotch bonnet is optional. Leave it out for a mild, herby paste and serve pikliz on the side for the heat-seekers.
• No sour oranges? Lime with a splash of regular orange juice gets you close.
• Why scrape off the marinade before air-drying? Wet paste on the skin steams instead of crisping. The flavor is already in the meat, and you'll add fresh epis at the end.
• Why not truss? On the PoulTree, the open cavity acts like a chimney. Hot air flows through it, so the bird cooks from the inside out as well as the outside in. Trussing blocks that airflow.
• Can I go shorter on the marinade? Even 4 hours helps. Overnight is the sweet spot, and 36 hours is the chef move.
• Leftovers? Shred them into tacos, sandwiches or soup. Check out our other Roasted Recipes.

Get the Gear

Make this with the PoulTree Chicken Rod & Lodge Skillet bundle ($59.99). It comes with everything you need: the rod hangs the chicken horizontally while the cast-iron skillet catches every drop for your plantains. Already have a skillet? Grab the DIY PoulTree Steel Rod ($24.99) and start roasting.