Curried Roast Chicken with Couscous

Preheat the oven to 400°F (200°C).

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. Add 2 tablespoons lemon juice, 1/2 cup chicken broth, and vegetable oil, stirring to create a paste.

Rub a bit of the paste into the cavity of the chicken, then massage the remaining paste all over the chicken, ensuring some gets under the skin. Optionally truss the chicken and place it in a roasting pan.

Roast the chicken in the preheated oven for approximately 90 minutes, or until the meat is no longer pink and the juices run clear. If using a thermometer, the chicken should reach 165°F (75°C) at the thickest part of the thigh.

While the chicken roasts, bring 1 cup chicken broth, water, 2 tablespoons lemon juice, and butter to a boil in a large saucepan. In a separate 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 a bay leaf. Stir the couscous into the boiling liquid and cook for 3 minutes. Remove from heat, cover, and keep warm until the chicken is done.