Roasted Curried Chicken with Couscous Recipe -
Roasted Curried Chicken with Couscous Recipe
  • READY IN 2 hr

Roasted Curried Chicken with Couscous

Recipe by  

"A great blend of exciting and subtle flavors that are infused into the chicken during cooking, making every bite juicy and lively. As 'lively' as the flavor is, it is also great as a winter comfort food. I like to make the chicken just a bit on the spicy side, as when it is served with a side of mildly spiced couscous it mellows just enough. Makes the whole house smell delicious!"

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 30 mins

    2 hrs


  1. Preheat oven to 400 degrees F (200 degrees C).
  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.
  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.
  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.
  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.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Sep 15, 2008

Great flavor! I roasted my 5lb chicken on 350 as I usually do, because I was afraid 400 would be too high and mine was perfectly done in 90 minutes. Also, I think there was more than enough rub/paste for the 5 pounder, so if you're doing a 2 1/2 pound chicken as the recipe indicates, you may want ot reduce your rub by half. Thanks for the recipe - a keeper!

Most Helpful Critical Review
Sep 20, 2010

thought Ckn was ok. made for a group of 40+ people. Followed directions completely except used skinless breasts. and slow cooked. Had way too much mixture left over and curry taste was so weak. Dont think I will be making it again. Too much work with not enough bang.

Jun 02, 2008

This was a very nice curry with some subtle additions. I used it mostly for the spice combination, and it came out great on boneless skinless chicken breasts. Make sure that you use smoked paprika - the plain mccormick stuff will not add anything to the recipe. Also, I was out of couscous so I made grits. The only thing that I changed flavor wise was not no duplicate the spices exactly in the grits - I wanted a little variation. I am sure you could add fruits like raisins or cranberries, and veggies as well. I will use this spice combination again.

Nov 20, 2008

I really liked this, it reminds me very much of the chicken at the ethiopian restaurant that I love. I liked the couscous but my kids didn't very much, maybe it's the texture. So next time I'll substitute it for basmati rice instead (like the restaurant). The spices are just right, flavour-wise. As for the amount of spices this recipe makes, SunnyByrd is right, this will stretch easily to accomodate more chicken. Oh ya, I used whole chicken legs instead of the whole chicken and baked them for an hour at the recommended temperature. I also didn't have lemon so used lime instead. Very good, I'll most definitely be making this again!

Apr 16, 2010

This was a tasty recipe. I like to make one dish meals at dinner. to save time. Instead of using a whole bird, I used a cut up chicken, about 3 pounds. I rubbed the pieces with some of the spice mixture as instructed, and laid them in a large baking dish. Then, I added a zucchini, summer squash, a green pepper, and a red onion, all cut into large-ish pieces. I also included a box of whole button mushrooms. These I scattered over and around the chicken. Then I dotted the veggies with the remaining spice mix, and drizzled them with a little extra olive oil and 1/2 cup chicken broth to prevent scorching. I baked the pan in the oven at 400F for about an hour, turning and basting the veggies a couple of times. As the vegetables gave off some water and the chicken gave off its own fat, the whole thing cooked evenly and everything was coated with the chili-curry spices. It turned out really delish, especially served over the couscous! Worth a try.

Dec 16, 2010

My husband, and even my kids, love this recipe! It is tried and true and is a regular dinner in our home. I have actually even used boneless, skinless chicken breasts in place of the whole chicken, since I like them more. I just throw 3-4 in a shallow baking dish and poured the whole amount of paste over top the chicken and baked uncovered for 30 or so minutes and served along side the couscous, and it's fab, as well! Yum!

Jun 07, 2010

DELICIOUS! The only changes I made were to use bone-in chicken breasts instead of a whole chicken (because that's what I had), and I was out of onion powder so I used dried onions. I also reduced the cooking time somewhat because of the breasts. I cooked them for an hour, but they probably would have been done in about 45 minutes. The seasonings in the couscous weren't too strong, so they complimented the chicken, and didn't seem too much of the same. I will DEFINITELY make this again!!!

Mar 23, 2010

The flavors were great, but I must have used too small of a chicken, because I had gobs and gobs of rub left even after coating everything well. I let it marinate for the afternoon before cooking, and it smelled specatcular while in the oven. I made a chicken salad with the left overs the next day, and it was absolutely fantastic. I may cook chicken like this specifically for the purpose of making chicken salad the next day. My husband raved about it!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 760 kcal
  • 38%
  • Carbohydrates
  • 69.7 g
  • 22%
  • Cholesterol
  • 109 mg
  • 36%
  • Fat
  • 34.5 g
  • 53%
  • Fiber
  • 7 g
  • 28%
  • Protein
  • 42.3 g
  • 85%
  • Sodium
  • 741 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Chef John's Salt Roasted Chicken

See how to make earth’s easiest (and possibly tastiest) roasted chicken.

Roasted Lemon Herb Chicken

See how to make a simple herb-rubbed roast chicken, Italian-style.

Juicy Roasted Chicken

Try this easy and delicious way to make a juicy roast chicken.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States