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Dorie Greenspan’s Herb-Butter Chicken

Photo : Cisco Lin

Ingredients

    • 1/2 medium lemon
    • 8 tablespoons (1 stick) unsalted butter, very soft
    • About 1 cup loosely packed minced mixed fresh herbs (save the stems)
    • 4 medium scallions, white and light green parts only (save the dark green parts), minced
    • Fine sea salt and freshly ground pepper
    • 2 tablespoons olive oil
    • 1 or 2 slices stale bread
    • 1 whole chicken (about 4 pounds), at room temperature or close to it
    • 2 tablespoons olive oil
    • 1 small onion, sliced
    • 1 bay leaf
    • 2/3 cup white wine or water
    • 1 to 2 teaspoons sherry vinegar, for the pan sauce (optional)

Directions

    • 1/2 medium lemon
    • 8 tablespoons (1 stick) unsalted butter, very soft
    • About 1 cup loosely packed minced mixed fresh herbs (save the stems)
    • 4 medium scallions, white and light green parts only (save the dark green parts), minced
    • Fine sea salt and freshly ground pepper
    • 2 tablespoons olive oil
    • 1 or 2 slices stale bread
    • 1 whole chicken (about 4 pounds), at room temperature or close to it
    • 2 tablespoons olive oil
    • 1 small onion, sliced
    • 1 bay leaf
    • 2/3 cup white wine or water
    • 1 to 2 teaspoons sherry vinegar, for the pan sauce (optional)