Roast Chicken with Bulgur Salad

INSTRUCTIONS

• 1
  First, preheat the oven to 200 °C and prepare a baking dish that can fit the whole chicken.
• 2
  Clean the zucchini, carrot, and onion, cut them into smaller pieces, and spread them on the bottom of the baking dish. Wash and dry the chicken, then stuff it with parsley and a whole lemon. Salt and pepper the prepared chicken and place it breast-side down on the vegetables in the baking dish. Place the dish in the preheated oven and roast the chicken with the 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 baking dish for 15–20 minutes. Meanwhile, prepare the bulgur salad: pour the bulgur into a medium-sized pot, add 1.5 liters 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. Place the cooked bulgur in a bowl.
• 4
  Set the cooled chicken aside on a plate and carve it. Add the vegetables from the baking dish along with chives and almond slices to the bowl with the cooked bulgur and mix.
• 5
  Divide the finished bulgur salad into individual plates and serve each portion with the carved roast chicken.