Chicken With Lemon And Warm Bulgur Salad With Thyme

• 1 free-range chicken
• 2 lemons organic
• 1 sprig thyme
• 1 sprig rosemary
• olive oil
• 2 1/8 cups bulgur wheat
• 2 1/2 tablespoons pumpkin seeds salted
• 1/2 cucumber
• mint

1. Preheat oven to 210 Celsius.
2. Put the chicken in a baking pan.
3. Remove the skin just from the thighs (this will save 10 minutes of cooking time).
4. Put 3/4 of the thyme and rosemary sprigs, and a lemon (pierced with a fork), inside the chicken .
5. Sprinkle the chicken with 2 tablespoons of oil mixed with the juice of half a lemon.
6. Sprinkle with salt, pepper, and remaining thyme and rosemary.
7. Bake for 1 hour 15, basting the chicken regularly.
8. Cook bulgur wheat in boiling salted water for 10 minutes.
9. Wash and cut the unpeeled cucumber into small pieces.
10. Chop the mint.
11. In a bowl pour the drained bulgur, add 2 tablespoons of olive oil, lemon zest, and the juice of half a lemon.
12. Add the pumpkin seeds and the cucumber.
13. Salt. Stir. When bulgur is warm, add the chopped mint and serve with the chicken.

chicken, lemons, thyme, rosemary, olive oil, bulgur wheat, pumpkin seeds salted, cucumber, mint

Taken from www.yummly.com/recipe/Chicken-with-Lemon-and-Warm-Bulgur-Salad-with-Thyme-782198 (may not work)