Roasted Chicken with Bulgur Salad | Healthy & Light

Preheat the oven to 200 °C and prepare a baking dish large enough to fit the whole chicken.

Clean the zucchini, carrots, and onion, cut them into small pieces, and spread them on the bottom of the baking dish. Wash and pat dry the chicken, then stuff it with parsley and the whole lemon. Season the prepared chicken all over with salt and pepper and place it breast-side down on the vegetables in the dish. Place in the preheated oven and bake at 195–200 °C for about 80–90 minutes until golden brown.

Once the chicken is golden brown, remove it from the oven and let it cool in the dish for 15–20 minutes. Meanwhile, prepare the bulgur salad: Place bulgur in a medium pot, add 1.5 l water and salt, and bring to a boil over high heat. Once the water boils, reduce the heat to medium and simmer the bulgur for about 22–25 minutes until soft and all the water has been absorbed. Transfer the cooked bulgur to a bowl.