Herb-Infused Rotisserie Chicken with Seasonal Stone Fruit Salsa and Savory Cornbread Waffles

Begin by preheating your oven to 375°F. In a small bowl, combine 2 tablespoons of olive oil, 1 tablespoon of fresh rosemary (chopped), 1 tablespoon of fresh thyme (chopped), 1 teaspoon of garlic powder, and 1 teaspoon of salt to create a herb-infused oil.

Rub this mixture all over a 4-pound whole chicken, ensuring to get under the skin for maximum flavor.

Place the chicken in a roasting pan and roast in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F.

While the chicken is roasting, prepare the stone fruit salsa by dicing 1 cup of fresh peaches, 1 cup of fresh plums, and 1/2 cup of red onion.

In a mixing bowl, combine the diced fruits and onion with the juice of 1 lime, 1 tablespoon of honey, and a pinch of salt.

Set aside to let the flavors meld. For the cornbread waffles, mix together 1 cup of cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt in a large bowl.

In another bowl, whisk together 1 cup of buttermilk, 2 large eggs, and 1/4 cup of melted butter. Combine the wet and dry ingredients, stirring until just mixed.

Preheat your waffle iron and pour in the batter, cooking according to the manufacturer's instructions until golden brown.

Once the chicken is done, let it rest for 10 minutes before carving. Serve the carved chicken on top of the cornbread waffles, topped with the fresh stone fruit salsa for a burst of flavor.

Enjoy your unique and seasonal dish!