Crispy Rotisserie Chicken with Spicy Mango-Peach Salsa and Coconut-Lime Rice

Preheat your oven to 425°F (220°C) to ensure a crispy skin on the chicken.

Pat the rotisserie chicken dry with paper towels to remove excess moisture, which helps achieve crispiness.

In a small bowl, mix together 2 tablespoons of olive oil, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1/2 teaspoon of salt.

Rub the spice mixture all over the chicken, making sure to get under the skin for maximum flavor.

Place the chicken on a roasting pan and roast in the preheated oven for 25-30 minutes until the skin is golden brown and crispy.

While the chicken is roasting, prepare the spicy mango-peach salsa by dicing 1 ripe mango and 1 ripe peach into small pieces.

In a mixing bowl, combine the diced mango and peach with 1/4 cup of finely chopped red onion, 1 jalapeño (seeded and minced), the juice of 1 lime, and a pinch of salt.

Stir the salsa well and let it sit for at least 10 minutes to allow the flavors to meld.

For the coconut-lime rice, rinse 1 cup of jasmine rice under cold water until the water runs clear.

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In a medium saucepan, combine the rinsed rice with 1 cup of coconut milk, 1/2 cup of water, and the zest of 1 lime.

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Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the rice is tender and the liquid is absorbed.

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Fluff the rice with a fork and stir in 1 tablespoon of lime juice and a pinch of salt.

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Once the chicken is done roasting, let it rest for 10 minutes before carving.

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Serve the crispy chicken alongside the spicy mango-peach salsa and coconut-lime rice for a colorful and flavorful meal.