Italian Herb Rotisserie Chicken With Sweetened Balsamic Glaze Recipe

Name: Italian Herb Rotisserie Chicken With Sweetened Balsamic Glaze Recipe
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 7 servings
Cuisine: Italian
Ingredients: 2 (3- to 4-pound) whole chickens; 4 ounces (1/2 cup) unsalted butter, at room temperature; 1/4 cup olive oil; 1/4 cup oregano, finely chopped; 1 tablespoon lemon zest, from 1 lemon; 3 tablespoons freshly squeezed lemon juice, from 1 lemon; 5 to 6 basil leaves, finely chopped; 2 teaspoons fresh rosemary, roughly chopped; 2 cloves garlic, minced; 1 tablespoon white wine; 2 tablespoons sea salt; 1 teaspoon freshly ground black pepper; 1 cup balsamic vinegar; 1/3 cup pear jelly; 2 tablespoons honey; 1 large onion, halved; 1 lemon, halved

Roasted chickens offer a festive, smaller-scale alternative to turkey for holiday meals.

⭐ 4.8 (9 reviews) Prep: 25 minCook: 120 minTotal: 145 minYields: 7 servings

Category Tags:

Entree

Cuisine Tags:

Italian

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Instructions

Clean chickens, removing giblets and trimming excess fat. Pat dry.
Combine seasoning ingredients and rub onto chickens, including under the skin. Place on a tray, cover, and marinate in the refrigerator for 1 hour.
Boil balsamic vinegar, pear jelly, and honey. Reduce heat and simmer for 6-8 minutes, stirring, until reduced by half and syrupy. Remove from heat and cool.
Preheat grill to medium heat.
Remove chickens from the refrigerator. Stuff each chicken cavity with half an onion and half a lemon.
Arrange chickens on a rotisserie spit and place on the grill.
Cook for 1.5 to 2 hours. Brush with balsamic glaze during the final 30-40 minutes of cooking.
Check for doneness; internal temperature should be 175 F (85 C).
Let stand for 10 minutes before carving and serving.

Nutritional Info (per serving)

Calories: 507 kcal

Carbohydrate: 22 g

Cholesterol: 121 mg

Fiber: 2 g

Protein: 27 g

Saturated Fat: 13 g

Sodium: 2090 mg

Sugar: 16 g

Fat: 34 g

Unsaturated Fat: 0 g