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Arrange a rack in center of oven (with no rack above it); preheat to 450°. Place a baking sheet on rack to preheat.
In a large bowl, combine onions, garlic, sage, thyme, and oil; season with salt and black pepper. Toss until coated, separating some but not all of the onion layers.
Pat chicken dry; season all over with paprika, 4 tsp. salt, and 1 tsp. black pepper. Arrange chicken breast side up. Tie legs together with kitchen twine (optional) and tuck wing tips underneath.
Remove baking sheet from oven. Carefully transfer onion mixture to sheet and arrange in an even layer. Place chicken on top of onions in center of sheet.
Roast chicken and onions, rotating pan halfway through, until an instant-read thermometer inserted into a thigh registers 165°, 60 to 70 minutes.
Transfer chicken to a cutting board. Transfer half of the onions and all of the garlic to a blender. Add butter, vinegar, red pepper flakes, ¼ tsp. salt, and 2 Tbsp. water. Blend until smooth.
Break chicken down into 8 pieces. Transfer remaining onions to a platter. Place chicken pieces on top. Spoon onion sauce over chicken. Top with thyme.