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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.