• 1 3 to 4 pound roasting chicken
• 2 medium yellow onions
• 8 sprigs fresh thyme
• 4 tablespoons unsalted butter
• Truffle salt
• Freshly ground black pepper
• Extra virgin olive oil
• 1/2 cup Pinot Noir

1. Preheat the oven to 425 degrees F.

2. Spatchcock the chicken by cutting down the back along the spine with a pair of sharp poultry shears. Spread the back of the chicken apart and press down on the breastbone to flatten.

3. Slice the onions in thin wedges and arrange evenly in the bottom of a roasting pan. Place the thyme sprigs on top of the onions, dot with the butter and sprinkle with 1 teaspoon of truffle salt and a few grinds of black pepper.

4. Season the chicken on the back and front with truffle salt and black pepper. Place it breast side up on top of the onions and drizzle with extra virgin olive oil. Place the pan in the preheated oven and roast for 1 hour and 10 minutes until the juices run clear when the thigh of the chicken is poked with a sharp knife. Remove the chicken to a serving plate and let it rest for 10 to 15 minutes.

5. While the chicken is resting, skim the fat from the roasting pan and discard. Add the wine to the pan. Bring the juices to a boil, reduce the heat and simmer for 5 minutes. Season to taste and serve the juices on the side.

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