Soulful Herb-Infused Rotisserie Chicken with Citrus Glaze and Garlic Mashed Potatoes

Begin by preheating your oven to 375°F. In a small bowl, mix together 2 tablespoons of olive oil, 1 tablespoon of fresh rosemary, 1 tablespoon of fresh thyme, and 1 teaspoon of salt to create an herb paste.

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

Squeeze the juice of 1 lemon and 1 orange over the chicken, then place the squeezed halves inside the cavity along with 4 cloves of crushed garlic.

Place the chicken in a roasting pan and roast in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F.

While the chicken is roasting, peel and chop 2 pounds of russet potatoes and place them in a pot of salted water.

Bring to a boil and cook until tender, about 15-20 minutes. Drain the potatoes and return them to the pot.

Add 1/2 cup of heavy cream, 4 tablespoons of unsalted butter, and 4 cloves of roasted garlic to the potatoes.

Mash until creamy and smooth, then season with salt and pepper to taste. Once the chicken is done, let it rest for 10 minutes before carving.

Serve the chicken with a drizzle of the pan juices and a generous scoop of garlic mashed potatoes on the side.

Garnish with fresh herbs for an extra touch of flavor and presentation.