Aleppo-Pepper-and-Mint-Roasted Chicken
Watching your figure? This gluten free and primal recipe has 27 calories, 0g of protein, and 2g of fat per serving. This recipe serves 30. This recipe covers 1% of your daily requirements of vitamins and minerals. Only If you have aleppo pepper flakes, butter, onions, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 2 hours.
Instructions
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 16
Transfer the chicken to a surface.
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.