Mediterranean Herb-Infused Rotisserie Chicken with Pomegranate Molasses Glaze and Roasted Chickpea Salad

Begin by preheating your oven to 375°F. Rinse the rotisserie chicken under cold water and pat it dry with paper towels.

In a small bowl, mix together 1/4 cup of pomegranate molasses, 2 tablespoons of olive oil, 1 tablespoon of Dijon mustard, and 1 teaspoon of smoked paprika to create the glaze.

Brush the glaze generously over the chicken, ensuring it gets into all the crevices. Place the chicken in a roasting pan and cover it loosely with aluminum foil.

Roast in the preheated oven for 25 minutes. While the chicken is roasting, prepare the roasted chickpea salad by draining and rinsing 1 can of chickpeas.

Spread the chickpeas on a baking sheet and drizzle with 1 tablespoon of olive oil, 1 teaspoon of cumin, and a pinch of salt.

Roast the chickpeas in the oven for 20 minutes, or until they are golden and crispy. In a large bowl, combine the roasted chickpeas with 1 cup of diced cucumber, 1 cup of halved cherry tomatoes, 1/4 cup of finely chopped red onion, and 1/4 cup of chopped fresh parsley.

Squeeze the juice of 1 lemon over the salad and toss to combine. After 25 minutes, remove the foil from the chicken and brush it with any remaining glaze.

Return the chicken to the oven and roast for an additional 15 minutes, or until the skin is crispy and the internal temperature reaches 165°F.

Once done, let the chicken rest for 10 minutes before carving. Serve the sliced chicken alongside the roasted chickpea salad for a colorful and nutritious meal.