Recipes Aleppo-Pepper-and-Mint-Roasted Chicken 4.0 (1,971) 1 Review Plus: F&W's Chicken Cooking Guide More Roast Chicken Recipes By Mindy Fox Updated on May 8, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Quentin Bacon Active Time: 30 mins Total Time: 2 hrs Yield: 4 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 Directions Preheat the oven to 425°. In a medium bowl, toss the onions, olive oil and the 2 teaspoons of mint. Season with salt and black pepper. 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. Season the chicken with salt and black pepper and roast for 20 minutes. Add the onions to the pan, reduce the oven to 375° 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°. Transfer the chicken to a surface. Let rest for 10 minutes. 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. Rate it Print