Roasted chicken with bulgur salad

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

Clean the zucchini, carrots, and onion, cut them into smaller pieces, and spread them on the bottom of the baking tray. Wash and pat dry the chicken, then stuff its cavity with parsley and the whole lemon. Season the prepared chicken thoroughly with salt and pepper on the outside, then place it breast-side down on the vegetables. Roast at 195–200 °C for approximately 80–90 minutes, until golden brown.

Once the chicken is roasted, remove it from the oven and let it rest in the baking tray for 15–20 minutes. Meanwhile, prepare the bulgur salad: pour the bulgur and 1.5 l of water into a medium saucepan, add salt, and bring to a boil. Once boiling, reduce the heat and cook the bulgur until tender (approx. 22–25 minutes), until it has absorbed all the water. Transfer the cooked bulgur to a bowl.