Maple-Lemon Glazed Roast Chicken with Watermelon Salad
A succulent roast chicken coated in a sweet and tangy maple-citrus glaze, perfectly balanced by a crisp, refreshing watermelon side.
Ingredients
- 1 whole chicken (approx. 3.5–4 lbs)
- 1/2 cup maple syrup
- 4 tbsp butter, melted
- 1 large lemon (zested and juiced)
- 3 cups watermelon, cubed
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
Basting the chicken frequently ensures the maple glaze caramelizes into a beautiful, sticky crust.
- Preheat oven to 400°F (200°C). Pat the chicken completely dry with paper towels and season generously with salt and pepper.
- In a small bowl, whisk together the melted butter, maple syrup, lemon juice, and lemon zest.
- Place the chicken in a roasting pan and brush half of the maple-lemon mixture over the skin.
- Roast for 60–75 minutes, basting with the remaining glaze every 20 minutes, until the internal temperature reaches 165°F (74°C) and the skin is deeply browned.
- While the chicken rests for 10 minutes, toss the watermelon cubes with a squeeze of lemon juice and a pinch of salt in a small bowl.
Serve the warm, glazed chicken slices alongside the chilled watermelon to create a refreshing contrast of temperatures and flavors.