Roasted Chicken with Bulgur Salad

Instructions

• 1
  First, preheat the oven to 200 °C and prepare a roasting pan that can fit a whole chicken.
• 2
  Clean the zucchini, carrots, and onion, cut them into smaller pieces, and spread them on the bottom of the roasting pan. First, wash and dry the chicken, then stuff it with parsley and a whole lemon. Season the entire prepared chicken with salt and pepper and place it breast-side down on the vegetables in the roasting pan. Place the pan in the preheated oven and roast the chicken with vegetables at 195–200 °C for 80–90 minutes until golden brown.
• 3
  Once the chicken is golden, remove it from the oven and let it cool in the roasting pan for 15–20 minutes. Meanwhile, prepare the bulgur salad: pour bulgur into a medium-sized pot, add 1.5 l of water, add salt, and bring to a boil over high heat. Once the water starts boiling, reduce the heat to medium and cook the bulgur until it softens and the water completely evaporates, which will take approximately 22–25 minutes. Transfer the cooked bulgur to a bowl.
• 4
  Set the cooled chicken aside on a plate and debone it. Add the vegetables from the roasting pan along with chives and almond flakes to the bowl with the cooked bulgur and mix.
• 5
  Divide the finished bulgur salad among individual plates and serve each portion with the deboned roasted chicken.