Roasted Curried Chicken with Couscous

Recipe View Preheat oven to 400 degrees F (200 degrees C). (5 minutes)

Recipe View In a small bowl, combine 2 tablespoons smoked paprika, chili powder, 7 1/2 teaspoons curry powder, 4 1/2 teaspoons onion powder, salt, 1 teaspoon garlic powder, black pepper, 1/4 teaspoon sage, and ginger. (2 minutes)

Recipe View Stir in 2 tablespoons lemon juice, 1/2 cup chicken broth, and vegetable oil to create a flavorful paste. (1 minute)

Recipe View Gently rub the spice paste inside the chicken cavity and generously massage it all over the chicken, even slipping it under the skin for maximum flavor infusion. Truss the chicken, if desired, and place it in a roasting pan. (10 minutes)

Recipe View Roast in the preheated oven until the chicken is cooked through, approximately 90 minutes, or until a meat thermometer inserted into the thickest part of the thigh reaches 165 degrees F (75 degrees C). The juices should run clear when pierced. (90 minutes)

Recipe View While the chicken roasts, in a large saucepan, bring 1 cup chicken broth, water, 2 tablespoons lemon juice, and butter to a rolling boil. (10 minutes)

Recipe View In a separate large bowl, mix the couscous with 1 tablespoon curry powder, 2 teaspoons onion powder, 2 teaspoons paprika, 1/2 teaspoon sage, 1/4 teaspoon garlic powder, and the bay leaf. (3 minutes)

Recipe View Pour the spiced couscous into the boiling liquid, stir well, and cook for 3 minutes. (3 minutes)

Recipe View Remove from heat, cover the saucepan, and let the couscous steam until the chicken is ready. (90 minutes)