Caribbean

Epis Butter Roasted Chicken

Chicken leg quarters slathered with a garlicky epis-lemon herb butter under the skin, roasted until golden and crisp, and served alongside charred garlic broccolini.

Prep:20 min
Cook:50 min
Total:1 hr 10 min
Serves:2
Difficulty:easy
Epis Butter Roasted Chicken

Ingredients

Epis Butter

  • 3 tablespoons unsalted butter, softened
  • 2 tablespoons epis
  • 2 cloves garlic, minced
  • Juice of ½ lemon
  • 2 tablespoons chopped cilantro
  • Salt and pepper, to taste

Chicken

  • 2 chicken leg quarters
  • 3 tablespoons epis
  • Salt
  • Black pepper
  • Garlic powder
  • Adobo seasoning
  • Paprika

Broccolini

  • 2 bunches broccolini
  • Olive oil
  • 1 garlic clove, minced
  • Salt and pepper

Instructions

  1. 1

    Preheat your oven to 400°F.

  2. 2

    In a small bowl, combine the softened butter, epis, garlic, lemon juice, cilantro, salt, and pepper until smooth.

  3. 3

    Gently loosen the skin of each chicken quarter and spread the epis butter underneath the skin.

  4. 4

    Season the chicken generously with salt, pepper, garlic powder, adobo, and paprika.

  5. 5

    Place the chicken in a cast iron pan or in a baking dish and bake for 45–50 minutes, or until the internal temperature reaches 165°F and the skin is golden and crisp.

  6. 6

    While the chicken bakes, toss the broccolini with olive oil, minced garlic, salt, and pepper.

  7. 7

    During the last 20 minutes of cooking, add the broccolini to the baking sheet alongside the chicken and roast until tender with lightly charred edges.

  8. 8

    Let the chicken rest for 5 minutes before serving. Spoon any pan juices over the top and enjoy with the roasted broccolini.

Tips

If you want even crispier skin, switch the oven to broil for the last 2–3 minutes, keeping a close eye on it so it doesn't burn.