Herb-Infused Citrus Rotisserie Chicken with Garlic-Honey Glaze

In a large bowl, combine the juice of 2 oranges, 1 lemon, and 1 lime to create a citrus base for the marinade.

Add 1/4 cup of olive oil, 4 minced garlic cloves, 2 tablespoons of fresh rosemary, 2 tablespoons of fresh thyme, and 1 tablespoon of salt to the bowl.

Whisk the ingredients together until well combined. Place a whole chicken (about 4-5 pounds) in a large resealable plastic bag and pour the marinade over it, ensuring the chicken is fully coated.

Seal the bag and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.

Preheat your oven to 375°F (190°C) and prepare a roasting pan with a rack. Remove the chicken from the marinade and let it sit at room temperature for 30 minutes before roasting.

In a small saucepan, combine 1/4 cup of honey, 2 tablespoons of soy sauce, and 1 teaspoon of black pepper.

Heat over low until the honey is melted and the mixture is well combined. Brush the honey glaze over the chicken, ensuring an even coating.

Place the chicken on the rack in the roasting pan and roast in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).

Baste the chicken with the remaining honey glaze every 20 minutes for a beautiful caramelized finish.

Once cooked, remove the chicken from the oven and let it rest for 15 minutes before carving. Serve the chicken garnished with fresh herbs and citrus slices for an elegant presentation.