A great blend of exciting and subtle flavors are infused into a whole chicken during cooking.
Preparation Time
30 mins
Cooking Time
1 hr 30 mins
Total Time
2 hr
Calories
760 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Stir together 2 tablespoons of 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 in a small bowl. Pour in 2 tablespoons lemon juice, 1/2 cup chicken broth, and vegetable oil; stir to form a paste.
Step 3
Rub a little of the paste on the inside cavity of the chicken, then massage the remaining paste all over the chicken, placing it under the skin where you can. Truss the chicken if desired, and place onto a roasting pan.
Step 4
Roast in preheated oven until the chicken is no longer pink and the juices run clear, about 90 minutes. If using a meat thermometer, be sure the chicken has reached at least 165 degrees F (75 degrees C) in the thickest part of the thigh.
Step 5
While the chicken is roasting, bring 1 cup chicken broth, water, 2 tablespoons lemon juice, and butter to a boil in a large saucepan. Stir together the couscous 1 tablespoon curry powder, 2 teaspoons onion powder, 2 teaspoons paprika, 1/2 teaspoon sage, 1/4 teaspoon garlic powder, and the bay leaf in a large bowl. Stir the couscous into the boiling liquid, and cook for 3 minutes. Turn the heat off and cover. Keep the couscous warm until the chicken is ready.
Ingredients
2 tablespoons butter
2 tablespoons fresh lemon juice
3 cups water
1 teaspoon garlic powder
1 bay leaf
1 pinch ground ginger
2 teaspoons onion powder
1 cup chicken broth
1 tablespoon curry powder
1 tablespoon chili powder
2 tablespoons smoked paprika
2 teaspoons smoked paprika
1 (2 1/2 pound) whole chicken, rinsed and patted dry
