Irini Tzortzoglou's roast chicken with root vegetables and chickpea salad Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Irini Tzortzoglou’ s roast chicken with root vegetables and chickpea salad By You Magazine - July 19, 2020 Roast chicken with root vegetables is a wonderfully simple dish, given a twist here by the addition of pulse-and-grain packed chickpea salad. David Loftus SERVES 4 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 a sprig of fresh thyme, leaves picked a handful of baby plum tomatoes, cut in half 500ml water 150g bulgur wheat 400g tin of chickpeas 2 tbsp finely chopped fresh parsley zest of 1 unwaxed lemon 2 roasted chicken breasts, sliced 1. Preheat the oven to 180C/160C fan/ gas 4. Place the carrots, peppers, courgettes, onions and garlic in a roasting tray. Sprinkle with oil, scatter over the thyme leaves and season with salt and pepper. Bake for 20 minutes, then add the tomatoes. Continue baking for another 20 minutes, or until the vegetables are soft and caramelised. 2. In a saucepan bring the water to the boil with a pinch of salt and add the bulgur. Let it cook for 10-15 minutes, until it’s soft and plump. Drain, then put it back into the saucepan and cover. 3. Drain and rinse the chickpeas. Toss with the bulgur and the roasted vegetables then add the parsley and lemon zest. Check the seasoning. 4. Serve the salad and vegetable on a platter, topped with the sliced chicken breasts. Buy the book with £8 off Our recipes are from Under the Olive Tree by Irini Tzortzoglou, which will be published by Headline on 23 July, price £25. To order a copy for £16.99 until 2 August go to whsmith.co.uk and enter the code YOUOLIVE at the checkout. Book number: 9781472271877. For terms and conditions, see whsmith.co.uk/terms. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved