Aleppo-Pepper-And-Mint-Roasted Chicken

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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

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