- 1 (4 pound) whole chicken, cut lengthwise
- kosher salt to taste
- freshly ground black pepper
- 1 teaspoon ground cinnamon, or as needed
- 1 cup water
- 1 cup maple syrup
- 1 lemon, juiced
- 2 chile peppers, chopped
- 2 tablespoons butter, melted
- Preheat oven to 375 degrees F (190 degrees C).
- Sprinkle chicken halves generously with salt, pepper, and cinnamon. Put chicken in a roasting pan; pour water into pan.
- Roast chicken in the preheated oven for 30 minutes.
- Whisk maple syrup, lemon juice, and chile peppers together in a bowl; brush chicken with maple syrup mixture. Pour any remaining maple syrup mixture into the pan.
- Cook chicken until no longer pink at the bone, juices run clear, and skin is lightly browned, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
- Brush chicken with butter; bake until skin is crisp, 10 to 15 more minutes.