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 lemonszests removed in strips, 1 lemon cut lengthwise into wedges
• 1 chicken

1. Preheat the oven to 425u0b0. In a medium bowl, toss the onions, olive oil and the 2 teaspoons of mint. Season with salt and black pepper.
2. In 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.
3. Season the chicken with salt and black pepper and roast for 20 minutes. Add the onions to the pan, reduce the oven to 375u0b0 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 165u0b0. Transfer the chicken to a surface. Let rest for 10 minutes.
4. Return 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.

red onions, extravirgin olive oil, mint, salt, unsalted butter, garlic, scallions, pepper, lemon, chicken

Taken from www.myrecipes.com/recipe/aleppo-pepper-mint-roasted-chicken (may not work)