Happy Sunday Night Football to you! I hope you are enjoying your Sunday and perhaps enjoying a great football game between the Chicago Bears and the Green Bay Packers. If you reside somewhere outside of the U.S., football may mean something else to you, perhaps using your feet to kick a round ball on the pitch, which I also love!
Anyway, tonights meal was a total touchdown! When I think of eating dinner while watching football, roasted chicken and buttery potatoes and thyme carrots wouldn’t make my playbook. I mean who wants to spend all that time in the kitchen missing every play, certainly not me! But guess what, after some initial prep of only around 20 minutes, my butt was being cradled by the sofa as I was mesmerized watching Arron Rodgers of the Green Bay Packers win the game in an amazing fashion.
Super duper easy, you get a whole chicken or two, butterfly them with their skin up and rub some soft butter blended with thyme, salt and pepper all over and throw them on a sheet pan of sautéed onions and into a 450 degree oven for about 35 minutes! Butterflying the chickens is simply cutting the chicken down the back to remove the backbone. It’s simple, you can learn it on youtube as I did while I was cooking.
I realized I wanted to add some potatoes and carrots also, but wanted to keep it simple so I could watch the game. So, I cut up my carrots and small potatoes and mixed them in a bowl of olive oil, garlic, salt and pepper and through them on another sheet pan and into the same oven at the same temp. I love this sheet! The carrots and potatoes were done prior to the chicken, so keep your eye on them. But my whole meal was cooking away as my excitement heated up while watching the football game.
You should try it, after making this, It will be really hard to want to go buy a pre cooked chicken at the market. SO MUCH BETTER!
Have a great new day tomorrow and thanks as always for reading. Try something new this week, if you keep waiting, you’ll miss out on the joy of discovering all that you can do!
- 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)
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.