Italian Herb Rotisserie Chicken 

Ingredients

• 2 chickens (whole, about 3 to 4 pounds/1.4 to 1.8 kg each)

Chicken Seasoning

• 1/2 cup butter (unsalted room temperature)

• 1/4 cup olive oil

• 1/4 cup oregano (finely chopped)

• 1 small lemon (zest and juice of)

• 5-6 basil leaves (finely chopped)

• 2 teaspoons rosemary (fresh, roughly chopped)

• 2 cloves garlic (minced)

• 1 tablespoon white wine

• 2 tablespoons salt (sea)

• 1 teaspoon black pepper

 Glaze

• 1 cup balsamic vinegar

• 1/3 cup pear jelly

• 2 tablespoons honey

 Extras

• 1 large onion (peeled and halved)

• 1 lemon (halved)

Directions

1. Clean up the chickens, remove the giblets, and trim any excess skin or fatty parts. Rinse chicken inside and out with cold water, then pat dry with paper towels. Combine chicken seasoning ingredients. Rub inside and out and under the skin of chickens. Put chickens on a large tray and cover with plastic wrap. Let marinate in the refrigerator for 1 hour.

2. While chickens are marinating, it is time to prepare the glaze. Bring the balsamic vinegar, pear jelly, and honey to a boil. Reduce heat to low and allow the mixture to simmer for 6-8 minutes, stirring often. Once the mixture has reduced by half and takes on a syrup-like consistency, remove from heat and cool.

3. Preheat the grill for medium heat. Remove chickens from the refrigerator and stuff half an onion and half a lemon into each cavity. Arrange chickens onto rotisserie spit and place on grill. Cook for about 1 1/2 hours to 2 hours, brushing with balsamic glaze during the last 30-40 minutes of cook time. Check for doneness (should be 175 degrees F/85 degrees C in multiple parts) with a thermometer. Let stand 10 minutes before carving and serving.