Recipe Review from 8/27/2019 - Catch up!

A bit of catch-up here - missed one recipe the week we left for Oregon. 

The Meal Plan:
Sat:  French Roast Chicken
Sun: out for lunch;  leftover chicken for supper
Mon (yoga/bkgrp/legion) - leftover chicken
Tues/Wed - Clean out the fridge!    :)


French Onion Roast Chicken  (Ckng Lght, Sept 2018)  gluten free
This was part of a "Cook 1x, Eat 3x" menu, but I only got through this first recipe.  The extra chicken was shredded and tossed in the freezer for another day. 

This could easily be adapted for just one bird.  We enjoyed this - I do think some additional roasted veggies would have complimented this very well.  Some fall veggies especially, to balance out the sweetness of the onion.   The onion mix did store in the fridge and re-heated well, which is good to note.  Recommended.

photo from cookinglight.com

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)

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.