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

1. 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.

2. 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.

3. 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.

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