Categories: Chicken
Ingredients
- 2 tbsp. olive oil
- 1 1/2 lb. yellow onions, vertically sliced
- 2 tbsp. chopped fresh thyme, divided
- 1 3/4 tsp kosher salt, divided
- 1/4 cup dry white wine
- 1/4 cup unsalted butter, softened
- 1 tsp black pepper
- 2 (3 lb.) whole chickens, spatchcocked (Butterflied)
Directions
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Preheat oven to 450. Heat oil in a large skillet over medium. Add onions, 1 tbsp. thyme, and 1/4 tsp salt; cook, stirring occasionally, until onions are lightly browned, about 15 minutes. Add wine; cook, stirring occasionally, until liquid evaporates, about 2 minutes. Spread onion mixture in a rimmed baking sheet.
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Combine butter, pepper, remaining 1 tbsp. thyme, and remaining 1 1/2 tsp salt in a bowl. Loosen skin on chickens; spread butter mixture under skin. Place chickens, skin sides up, on onion mixture.
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Roast chickens at 450 until cooked through, about 35 minutes. Let stand 10 minutes. Remove and discard skin; slice meat. Using a slotted spoon, reserve 1/2 cup onion mixture. Shred meat from 1 chicken; store shredded chicken and remaining onion mixture in separate airtight containers up to 5 days. Serve remaining sliced chicken with reserved 1/2 cup onion mixture.