Savory Rotisserie Chicken with Maple-Bourbon Glaze and Sweet Potato Waffles

Begin by preheating your oven to 375°F. In a small saucepan, combine 1/2 cup of maple syrup, 1/4 cup of bourbon, 2 tablespoons of Dijon mustard, and 1 teaspoon of smoked paprika.

Heat over medium heat until the mixture is well combined and slightly thickened, about 5 minutes. Remove the saucepan from heat and set aside to cool slightly.

Next, take your rotisserie chicken and place it on a baking sheet lined with parchment paper. Brush the maple-bourbon glaze generously over the chicken, ensuring it is well coated.

Bake the glazed chicken in the preheated oven for 15-20 minutes, or until the glaze is caramelized and bubbly.

While the chicken is baking, prepare the sweet potato waffles. In a mixing bowl, combine 1 cup of mashed sweet potatoes, 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, 1/2 teaspoon of cinnamon, 1/4 cup of milk, and 2 large eggs.

Mix until just combined. Preheat your waffle iron and pour the batter into the center, cooking according to the manufacturer's instructions until golden brown.

Once the chicken is done, remove it from the oven and let it rest for 5 minutes before carving. Serve the glazed chicken pieces on top of the sweet potato waffles, drizzling any remaining glaze over the top.

Garnish with chopped fresh chives for an added touch of flavor and color.