Savory Herb-Infused Rotisserie Chicken with a Maple-Dijon Glaze and Roasted Garlic Potatoes

In a small bowl, combine 1/4 cup olive oil, 2 tablespoons Dijon mustard, 2 tablespoons pure maple syrup, 1 tablespoon apple cider vinegar, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, and salt and pepper to taste.

Rinse the whole chicken (about 4-5 pounds) under cold water and pat it dry with paper towels. Rub the herb-infused marinade all over the chicken, making sure to get under the skin for maximum flavor.

Let the chicken marinate in the refrigerator for at least 1 hour, or overnight for best results. Preheat your oven to 375°F (190°C).

Place the marinated chicken on a roasting rack in a roasting pan. In a separate bowl, toss 2 pounds of baby potatoes with 2 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of dried rosemary, and salt and pepper to taste.

Arrange the potatoes around the chicken in the roasting pan. Roast the chicken and potatoes in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the juices run clear.

Baste the chicken with the pan juices halfway through cooking for extra flavor and moisture. Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.

Serve the chicken with the roasted garlic potatoes on a large platter, garnished with fresh herbs for an elegant presentation.