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  • Zest and juice of 2 lemons
  • 4 cloves garlic, crushed
  • 3 tbsp olive oil
  • 1.05 kg chicken legs
  • 200 g bulgar wheat
  • 28 g fresh flat-leaf parsley, leaves picked and roughly chopped
  • 28 g mint, leaves picked and roughly chopped
  • 335 g cherry tomatoes, quartered
  • 1 red onion, finely diced
  • 1 tsp English mustard
  • 1 tsp runny honey
  • 225 g handcrafted mature cheddar and tomato flatbread


  1. 1

    In a large non-metallic dish, mix the zest and juice of 1 of the lemons with the garlic and 1½ tablespoons of oil. Add the chicken and mix to coat. Cover with clingfilm and marinate in the fridge for at least 1 hour.

  2. 2

    Meanwhile, put the bulgar wheat in a large pan, pour over 650ml boiling water and simmer, covered, over a low heat for 15 minutes, until the liquid has absorbed. Remove from the heat and let stand for 5 minutes.

  3. 3

    Stir through the herbs, tomatoes and onion. In a small bowl, whisk together the remaining oil with the juice and zest of the remaining lemon and the mustard and honey, then toss through the tabbouleh.

  4. 4

    Season with freshly ground black pepper and cover until needed. Preheat the oven to 200°C, fan 180°C, gas 6. Put the chicken on a large baking tray and cook for 40-45 minutes, until cooked through with no pink remaining. If you like, you can then transfer the chicken to a hot barbecue or griddle pan and sear on both sides for a few minutes.

  5. 5

    Warm the flatbread either on the barbecue or griddle pan for a few mins either side, or in the oven to pack instructions. Slice and serve with the chicken and the tabbouleh salad.

Nutritional Details

Each serving provides
  • Energy 3375kj 806kcal 40%
  • Fat 36.1g 52%
  • Saturates 8.9g 45%
  • Sugars 8.7g 10%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 812kj/194kcal

Each serving provides

65.8g carbohydrate 12.3g fibre 48.3g protein

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