Name: Roast Chicken with Tomatoey Bulgur Wheat
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: Mediterranean
Ingredients: 1.7kg whole chicken; 2 tsp dried oregano; ½ tsp ground cinnamon; ½ tsp sweet smoked paprika; 2 tbsp olive oil; 400g ripe tomatoes, roughly chopped; 4 whole garlic cloves, peeled; 1 tbsp tomato purée; 750ml chicken stock; 150g sun-dried tomatoes, roughly chopped; 250g bulgur wheat; 250g Greek-style yoghurt or dairy-free alternative (optional); 2 tbsp chopped fresh flatleaf parsley; Sea salt and freshly ground black pepper; 2 leeks; 30g unsalted butter or plant-based butter; 2 tbsp olive oil; 1 tbsp tomato purée; 100ml white wine; 250g frozen peas; ½ bunch fresh dill, finely chopped; ½ lemon; Sea salt and freshly ground black pepper

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This roast chicken dish brings together tender, spice-rubbed meat, hearty tomato-infused bulgur wheat, and a refreshing side of buttery leeks with dill and peas. I love how the warm, comforting flavors of the chicken pair so beautifully with the herby, slightly tangy vegetables, making it perfect for a special weekend meal or a summer gathering.

Roast Chicken with Tomatoey Bulgur Wheat

Why You’ll Love This Recipe

I find this recipe special because it’s a complete meal in one – the chicken roasts in the same dish as the grains, soaking them with its rich juices, while the leeks and peas bring a fresh, sweet contrast. The gentle spices give depth without overpowering the natural flavors, and it’s versatile enough to serve hot, cold, or at room temperature. Plus, it looks just as impressive on the table as it tastes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the roast chicken:
1.7kg whole chicken
2 tsp dried oregano
½ tsp ground cinnamon
½ tsp sweet smoked paprika
2 tbsp olive oil
400g ripe tomatoes, roughly chopped
4 whole garlic cloves, peeled
1 tbsp tomato purée
750ml chicken stock
150g sun-dried tomatoes, roughly chopped
250g bulgur wheat
250g Greek-style yoghurt or dairy-free alternative (optional)
2 tbsp chopped fresh flatleaf parsley
sea salt and freshly ground black pepper

For the dilly leeks and peas:
2 leeks
30g unsalted butter or plant-based butter
2 tbsp olive oil
1 tbsp tomato purée
100ml white wine
250g frozen peas
½ bunch fresh dill, finely chopped
½ lemon
sea salt and freshly ground black pepper

Directions

I preheat the oven to 200C/180C Fan/Gas 6. I place the chicken in a flameproof casserole dish, sprinkle it with oregano, cinnamon, paprika, salt, and pepper, then drizzle with olive oil. I rub these flavors into the skin.
I blend the tomatoes, garlic, tomato purée, and 250ml of the chicken stock until smooth, then pour it around the chicken, spooning some over the top. I scatter over the sun-dried tomatoes.
I bring everything to the boil on the hob, then transfer the dish to the oven and roast for 1 hour.
While that cooks, I prepare the dilly leeks. I slice the leeks (white part into 1cm rings, green part thinner), wash them well, then sauté them in butter and olive oil for 10 minutes until softened.
I stir in the tomato purée, add the white wine, boil, and reduce by half. I add peas and 200ml water, bring to the boil, season well, then simmer covered for 15–20 minutes until tender. Just before serving, I stir in dill and squeeze in lemon juice.
When the chicken has roasted for 1 hour, I boil the remaining stock. I remove the chicken from the casserole, stir bulgur wheat into the juices with the hot stock, then nestle the chicken back in. I roast for another 15 minutes.
I rest the casserole for 10 minutes before carving the chicken, serving it with the bulgur, leeks, parsley, and a dollop of yoghurt if I feel like it.

Servings and timing

Serves: 4–6
Prep time: less than 30 minutes
Cook time: 1 hour 15 minutes to 1 hour 30 minutes

Variations

I sometimes swap the bulgur for couscous or pearl barley for a different texture. If I want a lighter version, I skip the yoghurt and serve with a fresh cucumber salad. For a richer flavor, I add a pinch of cumin to the spice rub or roast a few wedges of red onion alongside the chicken.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover the chicken and grains with foil and warm in the oven at 180C until hot through, adding a splash of stock or water if needed. The leeks and peas can be reheated gently on the hob or enjoyed cold as part of a salad.

FAQs

Can I make this with chicken pieces instead of a whole chicken?

Yes, I sometimes use bone-in thighs or drumsticks and reduce the roasting time to around 45–50 minutes.

Can I prepare this ahead of time?

I can roast the chicken and make the grains earlier in the day, then reheat before serving. The leeks and peas taste great made in advance too.

Can I freeze leftovers?

I freeze the chicken and bulgur in portions for up to 2 months. I thaw overnight in the fridge before reheating.

What can I use instead of white wine?

I often replace the white wine with extra stock or a splash of lemon juice for acidity.

How do I make this dairy-free?

I use plant-based butter and dairy-free yoghurt, and the recipe stays just as delicious.

Conclusion

I love how this roast chicken with tomatoey bulgur wheat, dilly leeks, and peas feels like both a comforting and fresh meal. It’s hearty without being heavy, the flavors are beautifully balanced, and it’s versatile enough for everyday dinners or special occasions. Each bite brings the warmth of spices, the tang of tomatoes, and the brightness of dill – a true all-in-one dish that I keep coming back to.