Crispy Herb-Infused Rotisserie Chicken with Citrus Glaze and Quinoa Salad

Begin by preheating your oven to 425°F. In a small bowl, mix together 2 tablespoons of olive oil, 1 tablespoon of fresh rosemary, 1 tablespoon of fresh thyme, and 1 teaspoon of garlic powder to create a herb-infused oil.

Pat the rotisserie chicken dry with paper towels and rub the herb-infused oil all over the skin, ensuring even coverage.

Squeeze the juice of 1 lemon and 1 orange over the chicken, allowing the citrus juices to soak into the skin.

Season generously with salt and pepper, then place the chicken in a roasting pan. Roast the chicken in the preheated oven for 1 hour, or until the skin is golden brown and crispy.

While the chicken is roasting, prepare the quinoa salad by rinsing 1 cup of quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth and bring to a boil.

Reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.

In a large bowl, combine the cooked quinoa with 1 cup of diced cucumber, 1 cup of halved cherry tomatoes, and 1/4 cup of chopped fresh parsley.

Drizzle with 2 tablespoons of olive oil and the juice of 1 lemon, then toss to combine. Once the chicken is done roasting, let it rest for 10 minutes before carving.

Serve the chicken alongside the quinoa salad, garnished with lemon wedges and fresh herbs for an extra pop of flavor.