Make a big batch of this juicy roast chicken and caramelized onions and you’ve got enough for three meals. Save the leftovers to make Thai Chicken Pizza the next night, and Chicken and Herb Crêpes the night after!
- 2 tablespoons olive oil
- 1 1/2 pounds yellow onions, vertically sliced
- 2 tablespoons chopped fresh thyme, divided
- 1 3/4 teaspoons kosher salt, divided
- 1/4 cup dry white wine
- 1/4 cup unsalted butter, softened
- 1 teaspoon black pepper
- 2 (3-lb.) whole chickens, spatchcocked (butterflied)
- Calories 315
- Fat 14g
- Satfat 5g
- Unsatfat 7g
- Protein 36g
- Carbohydrate 8g
- Fiber 2g
- Sugars 4g
- Added sugars 0g
- Sodium 554mg
- Calcium 4% DV
- Potassium 12% DV
How to Make It
Preheat oven to 450°F. Heat oil in a large skillet over medium. Add onions, 1 tablespoon thyme, and 1/4 teaspoon 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.
Combine butter, pepper, remaining 1 tablespoon thyme, and remaining 1 1/2 teaspoons salt in a bowl. Loosen skin on chickens; spread butter mixture under skin. Place chickens, skin sides up, on onion mixture.
Roast chickens at 450°F until a thermometer inserted in thickest portion registers 165°F, 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 in refrigerator up to 5 days. Serve remaining sliced chicken with reserved 1/2 cup onion mixture.