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1
Preheat the oven to 375u00b0F.
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2
Coat the chicken with the 1 teaspoon olive oil, the oregano, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper and place on a baking sheet. Roast for about 1 hour, until the skin is golden and the chicken is cooked through. Let cool slightly. Peel the skin off the chicken and remove the meat from the bone by gently easing your fingers underneath the breast meat to peel it off the bone in one large piece, then cut into roughly 1-inch cubes. Set aside.
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3
Bring the stock, water, bulgur, lemon zest, and 1/4 teaspoon of the remaining salt to a boil in a medium saucepan over medium heat. Cover, reduce the heat to low, and simmer until the bulgur absorbs the liquid, 12 to 15 minutes. Fluff lightly with a fork and set aside.
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4
In a small bowl, whisk together the lemon juice with the remaining 1/4 cup olive oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Set the dressing aside.
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5
In a large bowl, toss together the chicken, bulgur, lemon dressing, tomatoes, parsley, mint, green onions, and garlic until evenly dispersed. Serve immediately.
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6
Recipe courtesy of Adventures in Chicken by Eva Kosmas Flores. Get the book here: https://www.amazon.com/Adventures-Chicken-Amazing-Recipes-AdventuresInCooking-com/dp/0544558200.
