Ingredients
5 small red onions
1 tbsp. extra-virgin olive oil
1 1/2 tbsp. crumbled dried mint
2 tsp. dried mint
Sea salt
Freshly ground black pepper
4 tbsp. unsalted butter
4 large cloves garlic
2 scallions
1 tbsp. Aleppo pepper flakes
2 tsp. Aleppo pepper flakes
2 lemons
1 lemon
1 whole Chicken
Preparation
Step 1Preheat the oven to 425 degrees F. In a medium bowl, toss the onions, olive oil, and the 2 teaspoons of mint. Season with salt and black pepper.Step 2In a small bowl, mash the butter with the garlic, scallions, Aleppo pepper, lemon zest, and the remaining 1 1/2 tablespoons of mint; season with salt. Rub the seasoned butter evenly under the skin of the chicken. Tie the legs together with kitchen string and set the chicken in a medium roasting pan.Step 3Season the chicken with salt and black pepper and roast for 20 minutes. Add the onions to the pan, reduce the oven to 375 degrees F and roast for 20 minutes longer. Squeeze the lemon wedges over the chicken and add to the pan. Roast for 35 minutes longer, basting, until an instant-read thermometer inserted in the thigh registers 165 degrees F. Transfer the chicken to a surface. Let rest for 10 minutes.Step 4Return the pan with the onions and lemon to the oven; roast for 10 minutes. Remove the string and carve the chicken. Serve with the onions, lemon wedges, and pan juices.
