Roast chicken with root vegetable and chickpea salad
A perfect way to use up leftover chicken, this bulgur wheat salad is studded with chickpeas, courgettes, peppers, tomatoes and carrots, which are roasted until caramelised and flavoured with the classic combination of garlic, thyme and lemon.
This recipe is taken from Under The Olive Tree: Recipes From My Greek Kitchen by Irini Tzortzoglou (Headline, £25). Photography by David Loftus.
More than anything else, I love chicken for its versatility. It is the blank canvas of all meats for me. We always had our own chickens in Crete, and although the flavour of the meat and eggs does not compare with anything I have eaten outside the island since, the aroma of chicken roasting always takes me back to a very happy place. These days I content myself with Aunty Antonia’s home-grown chicken, which she cooks for me every time I visit.
Supermarket chicken can still taste delicious, though, and John and I always fight for the crispy chicken skin. Being just the two of us means that when roasting a whole chicken we can have three meals from it, the first being the freshly roasted legs with accompanying roast vegetables, the second the breasts in a salad the following day, as here, and the third a chicken, egg and lemon soup made from the carcass.
Ingredients
Metric
Imperial
- 2 carrots, cut into 1cm-thick slices
- 2 peppers, deseeded and cut into large square pieces
- 2 courgettes, cut into 2cm-thick slices, or 6-8 whole baby courgettes
- 2 medium onions, quartered
- 3 garlic cloves, peeled but left whole
- extra virgin olive oil, for drizzling
- 1 sprig of fresh thyme, leaves picked
- 1 handful of baby plum tomatoes, halved
- 500ml of water
- 150g of bulgur wheat
- 1 tin of chickpeas
- 2 tbsp of fresh parsley, finely chopped
- 1 lemon, zested
- 2 chicken breasts, cooked
Method
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