Herb-Infused Rotisserie Chicken with Seasonal Vegetable Salsa and Honey-Balsamic Drizzle

Preheat your oven to 375°F (190°C).

In a small bowl, mix together 2 tablespoons of olive oil, 1 tablespoon of fresh rosemary (chopped), 1 tablespoon of fresh thyme (chopped), 1 teaspoon of garlic powder, and salt and pepper to taste.

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

Place the chicken in a roasting pan and tie the legs together with kitchen twine.

Roast the chicken in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).

While the chicken is roasting, prepare the seasonal vegetable salsa by dicing 1 cup of cherry tomatoes, 1 cup of cucumber, and 1/2 cup of red onion.

In a mixing bowl, combine the diced vegetables with 1/4 cup of fresh parsley (chopped), the juice of 1 lemon, and salt and pepper to taste.

For the honey-balsamic drizzle, whisk together 1/4 cup of balsamic vinegar and 2 tablespoons of honey in a small saucepan over medium heat.

Bring the mixture to a simmer and cook for 5-7 minutes, or until slightly thickened.

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

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Serve the carved chicken topped with the seasonal vegetable salsa and drizzled with the honey-balsamic reduction.