Prep time: 20 minutes | Cook Time: 40 minutes, or until skin is golden brown | Total Time: Approximately 1 hour

Ingredients: 

• 1 whole rotisserie chicken 

• 2 tablespoons Traditional Epis blend

• 1 whole lemon ( ½ to clean chicken with ½ to marinate chicken with)

• 3 stems of fresh parsley

• 1 tablespoon Olive Oil

• 1 tablespoon all purpose seasoning/salt (optional)

• A pair of shears

• A sharp chef knife

• A cutting board 

Directions:

1. Preheat the oven to 350 degrees fahrenheit (if cooking right away).

2. Place chicken on a cutting board facing downward

3. Use shears or a sharp knife to cut down the backbone, start at the head end of the bird and cut through the rib cage on one side of the backbone, repeat on the other side. Optional: Reserve the backbone and neck, it makes a great chicken stock ) 

4. With the knife or shears, cut off the wings, thighs, and breasts of the chicken (you may have to add pressure on the joints).

5. Squeeze the first half of lemon over chicken, then rub it on chicken, then rinse off.

6. Place chicken in a large bowl. Add two tablespoons of Traditional Epis blend, and squeeze the other half of lemon over chicken.

7. Add all purpose seasoning, salt, and/or pepper (optional).

8. Drizzle olive oil over chicken and add thyme and parsley throughout.

9. Let chicken sit and marinate in refrigerator anywhere between 4 to 24 hours, or cook right away.

10. Cook chicken for 40 minutes or the skin is golden brown in 350 degree oven.

11. Optional: Roast/fry/grill/stew the chicken

12. Optional: Freeze marinated chicken for up to 6 months. Once the chicken is marinated, it is able to freeze longer due to the lemon and seasoning!

Enjoy!