Chicken With Lemon And Warm Bulgur Salad With Thyme

1. 1

   Preheat oven to 210 Celsius.

2. 2

   Put the chicken in a baking pan.

3. 3

   Remove the skin just from the thighs (this will save 10 minutes of cooking time).

4. 4

   Put 3/4 of the thyme and rosemary sprigs, and a lemon (pierced with a fork), inside the chicken .

5. 5

   Sprinkle the chicken with 2 tablespoons of oil mixed with the juice of half a lemon.

6. 6

   Sprinkle with salt, pepper, and remaining thyme and rosemary.

7. 7

   Bake for 1 hour 15, basting the chicken regularly.

8. 8

   Cook bulgur wheat in boiling salted water for 10 minutes.

9. 9

   Wash and cut the unpeeled cucumber into small pieces.

10. 10

    Chop the mint.

11. 11

    In a bowl pour the drained bulgur, add 2 tablespoons of olive oil, lemon zest, and the juice of half a lemon.

12. 12

    Add the pumpkin seeds and the cucumber.

13. 13

    Salt. Stir. When bulgur is warm, add the chopped mint and serve with the chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.