Roast chicken and bulgur wheat salad

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. In a dish, marinate the chicken in the juice of 1 lemon for 20 minutes. Transfer to a roasting tin, drizzle with the olive oil, scatter with the thyme and season. Add the garlic and roast for 25 minutes until cooked through.
2. Meanwhile, place the bulgur wheat in a bowl and cover with the hot stock. Cover and stand for 15 minutes until tender. Drain in a sieve, squeezing out the excess liquid.
3. Fork through the extra-virgin olive oil, herbs, lemon zest and the rest of the lemon juice. Squeeze out the roast garlic and stir in. Fold through the feta and chopped hazelnuts.
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4. Cut the chicken into pieces and spoon onto the salad along with the beetroot. Drizzle with the juices from the roasting tin, and serve.