Aleppo Pepper and Mint Roasted Chicken
Ingredients
- 5 small red onions, peeled, each cut through the roots into 8 wedges
- 1 tablespoon extra-virgin olive oil
- 1 1/2 tablespoons plus 2 teaspoons dried mint, crumbled
- Sea salt and freshly ground black pepper
- 4 tablespoons unsalted butter, softened
- 4 large garlic cloves, thinly sliced
- 2 scallions, thinly sliced
- 1 tablespoon plus 2 teaspoons Aleppo pepper flakes
- 2 lemons—zests removed in strips, 1 lemon cut lengthwise into wedges
- One 4-pound chicken
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