Aleppo-pepper-and-mint-roasted Chicken


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


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