Smoky Maple-Mustard Rotisserie Chicken with Roasted Vegetable Medley

Preheat your oven to 375°F. In a small bowl, whisk together 1/4 cup of pure maple syrup, 2 tablespoons of Dijon mustard, 1 teaspoon of smoked paprika, and 1/2 teaspoon of black pepper to create the glaze.

Pat the whole chicken dry with paper towels to ensure crispy skin. Rub the glaze all over the chicken, making sure to get it under the skin for maximum flavor.

Place the chicken in a roasting pan, breast side up. Chop 2 cups of seasonal vegetables, such as carrots, bell peppers, and zucchini, into bite-sized pieces.

Toss the vegetables with 2 tablespoons of olive oil, 1 teaspoon of garlic powder, and a pinch of salt and pepper.

Arrange the vegetables around the chicken in the roasting pan. Roast the chicken in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F and the juices run clear.

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

Serve the chicken with the roasted vegetables, garnished with fresh parsley for a pop of color.