Quick & Easy

Mediterranean chicken with burghul salad

Make your roast Mediterranean style with this delicious spiced and zesty rub.
Mediterranean chicken with burghul salad
1H 35M


Mediterranean chicken
Burghul salad


1.Preheat oven to 180°C/160°C fan-forced.
2.Wash chicken under cold water; pat dry with absorbent paper. Using kitchen scissors, cut along both sides of backbone of chicken; discard backbone. Place chicken, skin-side up, on board; using heel of hand, press down on breastbone to flatten. Insert metal skewer through thigh and opposite wing to keep chicken flat. Repeat with other thigh and wing.
3.Combine chilli, garlic, spices, rind, juice and oil in small bowl. Using spatula or back of metal spoon, spread chilli mixture all over chicken.
4.Place chicken and lemon on oiled wire rack over baking dish; roast, uncovered, 1¼ hours or until browned and chicken is cooked through. Remove skewers.
5.Meanwhile, make burghul salad. Soak burghul in small bowl of water 15 minutes; drain. Rinse under cold water, drain; squeeze to remove excess moisture. Combine burghul in medium bowl with remaining ingredients.
6.Serve salad with chicken.

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