Zest and juice of 2 lemons
4 cloves garlic, crushed
3 tbsp olive oil
4 chicken legs
200g bulgur wheat
2 tbsp fresh flat-leaf parsley, leaves picked and roughly chopped
330g cherry tomatoes, quartered
1 red onion, finely diced
1 tsp English mustard
1 tsp runny honey
1 Cheddar and tomato flatbread
1. In a large non-metallic dish, mix the zest and juice of 1 lemon with the garlic and 1.5 tsp oil. Add the chicken and mix to coat. Cover with cling film and marinate in the fridge for at least 1 hour.
2. Meanwhile, put the bulgur wheat in a large pan, pour over 650ml boiling water and simmer, covered, over a low heat for 15 minutes, until the liquid is absorbed. Remove from the heat and let stand for 5 minutes. Stir through the parsley, 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. Season with freshly ground black pepper and cover until needed.
3. Preheat the oven to 200C, fan 180C, 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.
4. Warm the flatbread either on the barbecue or griddle pan for a few minutes either side, or in the oven to pack instructions. Slice and serve with the chicken and the tabbouleh salad.