- Roasted chicken:
- one small chicken
- 1/2 tbs thyme
- 1 lemon
- 1/2 tbs garlic powder
- 2 small onions
- Olive oil
- Bulgur salad:
- 1 small pepper
- Juice of 1/2 lemon
- Semi sundried tomatoes
- Marinated artichokes
This chicken dish is one of the easiest and my most favourite chicken dish. I halved the chicken on the back and flattened it. To reduce cooking time and for flavour penetration I slashed the meaty parts of the chicken. Season the chicken with pepper, salt, garlic powder and thyme to taste (I ran out of fresh garlic forgive me). Then drizzle with lemon, cut what’s left of the lemon into pieces and lay on the chicken for extra lemon flavour. Leave this to marinate for as long as you got. I usually let it marinate for a couple of hours.
Skin the onions and cut into quarters. Put this on the bottom of your roasting tray. Place the chicken onto the onion, drizzle with olive oil and let it roast at about 190/200C. I have a gasoven so it takes a bit more time for the chicken to brown, I had it in the oven for about 2 hours while the chicken was still nice and moist. I could probably have upped the temperature and have it ready in maybe 1.5 hour.
Don’t cook the chicken in the marinade because the juices that come off the chicken will be way too sour.
My bf made the bulgur salad. Prepare the bulgur: usually pouring 1 cup bulgur wheat to 1.5 cup of boiling water (heat off). Cover for 15min. While the bulgur is getting ready, pan fry slices of eggplant, cut up the pepper into not too small bitesize pieces and chop the parsley.
Then comes the hard part. Mix the bulgur with feta, pepper, olives, eggplant, parsley, semi sundried tomatoes, artichoke and sprinkle with lemon juice to taste.
We had this yesterday and after I finished my plate I dipped some bread into the chicken juices. *drool* Don’t forget to do this or you’ll miss one of the best parts. To give some extra flavour to your bulgur you can also replace the water with some chicken stock.