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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
• 1 4-pound chicken

Description

Aleppo-Pepper-and-Mint-Roasted Chicken - The Huffington Post

Kitchen Daily