Zesty Herb-Infused Rotisserie Chicken with Citrus Salsa

Preheat your oven to 375°F (190°C) to prepare for roasting the chicken.

In a small bowl, mix together 2 tablespoons of olive oil, 1 tablespoon of fresh rosemary (chopped), 1 tablespoon of fresh thyme (chopped), 1 teaspoon of garlic powder, and 1 teaspoon of smoked paprika to create a flavorful herb paste.

Pat the whole chicken (about 4 pounds) dry with paper towels to ensure crispy skin.

Rub the herb paste all over the chicken, making sure 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 for added citrus aroma.

Season the chicken generously with salt and pepper, then place it in a roasting pan.

Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown.

While the chicken is roasting, prepare the citrus salsa by combining 1 cup of diced pineapple, 1/2 cup of diced red onion, 1/4 cup of chopped cilantro, the juice of 1 lime, and a pinch of salt in a bowl.

Once the chicken is done, let it rest for 10 minutes before carving to allow the juices to redistribute.

1.

Serve the carved chicken with a generous spoonful of citrus salsa on top for a burst of fresh flavor!