Roasted Watermelon Chicken

Chicken can be marinaded anywhere from 2 hours ahead up to the night before.

In a large bowl, combine yogurt, garlic, ginger, curry, coriander, cayenne, and cilantro. Mix until fully combined. Add in chicken thighs and drumsticks, and toss to coat.

Place in a 9×13 inch rectangular glass dish and cover with plastic. Refrigerate until ready to use.

Set aside a large bowl for the watermelon flesh. Place watermelon on a large cutting board, and using a sharp knife, cut out a lid across the top of the melon, about 1/3 of the way down from the top.

Remove the lid and scrape out any additional watermelon.

Cut around the edge of the watermelon, the tip of the knife going in 1-2 inches. Scoop out chunks of the watermelon and place in the large bowl set aside earlier.

Continue this process of cutting and scooping until your watermelon is completely hollow.

Preheat the oven to 400 F.

Line a medium-large rimmed baking tray with aluminum foil, place watermelon on the tray. Arrange chicken inside the watermelon, however is best so that they all fit. If there is any marinade remaining in the glass dish, add on top of the chicken.

Place lid on top of the watermelon and seal with toothpicks.

Roast for 2.5 hours at 400 F, rotating every 45 minutes to ensure even cooking.

After 2.5 hours, lower temperature to 300 F, and cook 1 hour.

Remove from the oven and carefully pull out toothpicks to separate the lid. The chicken and watermelon will have released juices, so if desired, 3 cups of the liquid inside the melon may be heated with 1 tablespoon of cornstarch as an accompanying sauce.

Serve chicken immediately with rice, salad, or potatoes.

Enjoy!