Roasted Chicken with Bulgur Salad | Healthy & Delicious

Preheat the oven to 200 °C top/bottom heat. Prepare a sufficiently large baking dish or roasting pan.

Clean the zucchini, carrots, and onion, cut them into bite-sized pieces, and spread them on the bottom of the roasting pan. Wash the chicken, pat it dry, and stuff it with fresh parsley and the whole lemon. Season the chicken generously all around with salt and pepper and place it breast-side down on the vegetables in the roasting pan. Roast in the preheated oven at 195–200 °C for approx. 80–90 minutes until golden brown.

Once the chicken is done, remove it from the oven and let it rest in the roasting pan for approx. 15–20 minutes. In the meantime, prepare the bulgur salad: Place bulgur in a pot, add 1.5 l water and a pinch of salt. Bring to a boil over high heat, then reduce the heat and simmer for approx. 22–25 minutes until the bulgur is soft and has absorbed all the water. Transfer the cooked bulgur to a large bowl.