Rinse the chickens inside and out with cold water. Pat them dry.

Carefully separate the skin from the breast and legs of the chickens using a wooden spoon or your fingers, being careful not to tear the skin.

Mix the onion, minced garlic, 2 tablespoons olive oil, oregano, pepper, and 2 tablespoons salt. Stuff this mixture evenly under the skin over the breast and legs of each chicken.

Mix the remaining 1/2 tablespoon salt, 1 tablespoon olive oil, and 1 teaspoon paprika. Rub this mixture all over the outside of the chickens.

In a roasting pan with sides about 2 inches high, pour in the white wine and water. Place a rack in the pan and set the chickens on top of the rack.

Roast in a preheated oven at 350°F (178°C) for about 70 minutes.

Roast the chickens until golden brown and the internal temperature reaches at least 185°F (85°C).

Baste the chickens occasionally with the juices that collect in the pan.

If the pan juices dry out too much, add a little more water to the pan.

Let the chickens rest for about 15 minutes so the juices settle. Cut each chicken in half and serve.

Serve the pan juices in a bowl at the table.