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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Preheat oven to 200C/180C Fan/Gas 6. Place chicken in a flameproof casserole dish, sprinkle with oregano, cinnamon, paprika, salt, and pepper, and drizzle with olive oil. Rub spices into skin.
Blend tomatoes, garlic, tomato purée, and 250ml chicken stock until smooth. Pour around chicken, spooning some over the top. Scatter over sun-dried tomatoes.
Bring to the boil on the hob, then transfer to the oven and roast for 1 hour.
Meanwhile, prepare leeks: slice white parts into 1cm rings, green parts thinner, and wash well. Sauté in butter and olive oil for 10 minutes until softened.
Stir in tomato purée, add white wine, boil, and reduce by half. Add peas and 200ml water, bring to boil, season, cover, and simmer for 15–20 minutes until tender. Just before serving, stir in dill and lemon juice.
After chicken has roasted for 1 hour, boil remaining stock. Remove chicken, stir bulgur wheat into juices with hot stock, and nestle chicken back in. Roast for another 15 minutes.
Rest for 10 minutes before carving. Serve chicken with bulgur, leeks, parsley, and optional yoghurt.

Swap bulgur for couscous or pearl barley for a different texture.
For a lighter version, skip the yoghurt and serve with cucumber salad.
Add a pinch of cumin to the spice rub for extra warmth.
Can be made with chicken pieces — reduce roasting time to 45–50 minutes.
Leftovers store well in the fridge for up to 3 days or freezer for up to 2 months.
Use extra stock or lemon juice instead of white wine if preferred.
For dairy-free, use plant-based butter and yoghurt.