Italian Herb Rotisserie Chicken With Sweetened Balsamic Glaze Recipe
This recipe is great for the holidays. If you aren't a fan of turkey or feeding a smaller crowd, these chickens will make a great substitution.
- Preparation:
- Cooking:
- Total:
- Serves: 7 persons
Ingredients
- 2chickens (whole, about 3 to 4 pounds/1.4 to 1.8 kg each)
- For the Chicken Seasoning:
- ½cup/120mL butter (unsalted room temperature)
- ¼cup/60mL olive oil
- ¼cup/60mL oregano (finely chopped)
- 1small lemon (zest and juice of)
- 5-6 basil leaves (finely chopped)
- 2teaspoons/10mL rosemary (fresh, roughly chopped)
- 2cloves garlic (minced)
- 1tablespoon/15mL white wine
- 2tablespoons/30mL salt (sea)
- 1teaspoon/5mL black pepper
- For the Glaze:
- 1cup/240mL balsamic vinegar
- ⅓cup/80mL pear jelly
- 2tablespoons/30mL honey
- For Extras:
- 1large onion (peeled and halved)
- 1lemon (halved)