Herb-Marinated Chicken with Bulgur for Two
By Lawman JohnsonPublished on October 18, 2022
Time
1¼ hours, plus 30 minutes marinating
Yield
Serves 2
Ingredients
2 tablespoons extra-virgin olive oil 3 garlic cloves, chopped2½ teaspoons chopped fresh thyme, divided2 teaspoons grated lemon zest plus 1½ teaspoons juice2 teaspoons kosher salt, divided, plus salt for cooking bulgur1½ teaspoons chopped fresh rosemary ½ teaspoon ground coriander ¼ teaspoon red pepper flakes ¼ teaspoon pepper 4 (5- to 7-ounce) bone-in chicken thighs, trimmed, or 2 (12-ounce) bone-in split chicken breasts, trimmed and halved crosswise½ cup medium-grind bulgur 3 ounces cherry tomatoes, halved2 tablespoons chopped fresh parsley
Before You Begin
If you don't have a 10-inch skillet, you can use a 12-inch skillet.
Instructions
- Combine oil, garlic, 1½ teaspoons thyme, lemon zest, 1½ teaspoons salt, rosemary, coriander, pepper flakes, and pepper in large bowl. Cut two ½-inch-deep slits in skin side of each chicken piece. Add chicken to bowl with marinade and toss to coat, making sure marinade gets into slits. Cover and refrigerate for at least 30 minutes or up to 24 hours.
- Adjust oven rack 6 inches from broiler element. Heat oven to 425 degrees. Place chicken, skin side up, in 10-inch ovensafe skillet. Using rubber spatula, scrape any remaining marinade from bowl over chicken. Roast until thighs register at least 170 degrees or breasts register 155 degrees, 25 to 30 minutes.
- Meanwhile, bring 2 quarts water to boil in large saucepan. Add bulgur and 2 teaspoons salt. Reduce heat to medium-low and simmer until tender, 6 to 10 minutes. Drain bulgur and return to saucepan; cover to keep warm.
- Using pot holders, remove skillet from oven; spoon pan juices over chicken. Heat broiler. Broil chicken until skin is lightly browned and thighs register at least 175 degrees or breasts register 160 degrees, 3 to 5 minutes, rotating pan as needed for even browning. Let chicken rest in pan for 10 minutes.
- Transfer chicken to serving plates. Whisk lemon juice, remaining 1 teaspoon thyme, and remaining ½ teaspoon salt into pan juices, scraping up any browned bits. Drizzle 3 tablespoons pan sauce over bulgur. Fold tomatoes and parsley into bulgur mixture until evenly combined and season with salt and pepper to taste. Serve chicken with bulgur, passing any extra pan sauce separately.
Time
1¼ hours, plus 30 minutes marinatingYield
Serves 2Ingredients
2 tablespoons extra-virgin olive oil
3 garlic cloves, chopped
2½ teaspoons chopped fresh thyme, divided
2 teaspoons grated lemon zest plus 1½ teaspoons juice
2 teaspoons kosher salt, divided, plus salt for cooking bulgur
1½ teaspoons chopped fresh rosemary
½ teaspoon ground coriander
¼ teaspoon red pepper flakes
¼ teaspoon pepper
4 (5- to 7-ounce) bone-in chicken thighs, trimmed, or 2 (12-ounce) bone-in split chicken breasts, trimmed and halved crosswise
½ cup medium-grind bulgur
3 ounces cherry tomatoes, halved
2 tablespoons chopped fresh parsley
Ingredients
2 tablespoons extra-virgin olive oil
3 garlic cloves, chopped
2½ teaspoons chopped fresh thyme, divided
2 teaspoons grated lemon zest plus 1½ teaspoons juice
2 teaspoons kosher salt, divided, plus salt for cooking bulgur
1½ teaspoons chopped fresh rosemary
½ teaspoon ground coriander
¼ teaspoon red pepper flakes
¼ teaspoon pepper
4 (5- to 7-ounce) bone-in chicken thighs, trimmed, or 2 (12-ounce) bone-in split chicken breasts, trimmed and halved crosswise
½ cup medium-grind bulgur
3 ounces cherry tomatoes, halved
2 tablespoons chopped fresh parsley
Ingredients
2 tablespoons extra-virgin olive oil
3 garlic cloves, chopped
2½ teaspoons chopped fresh thyme, divided
2 teaspoons grated lemon zest plus 1½ teaspoons juice
2 teaspoons kosher salt, divided, plus salt for cooking bulgur
1½ teaspoons chopped fresh rosemary
½ teaspoon ground coriander
¼ teaspoon red pepper flakes
¼ teaspoon pepper
4 (5- to 7-ounce) bone-in chicken thighs, trimmed, or 2 (12-ounce) bone-in split chicken breasts, trimmed and halved crosswise
½ cup medium-grind bulgur
3 ounces cherry tomatoes, halved
2 tablespoons chopped fresh parsley
Why This Recipe Works
For tender, juicy chicken for two, we marinated chicken parts in a mixture of olive oil, fresh herbs, spices, and lemon for 30 minutes and then roasted them to perfection. Before marinating, we cut ½-inch-deep slashes in each piece to ensure that the marinade penetrated deep into the chicken. We roasted our chicken at a relatively high 425 degrees, basting it with some of the pan juices before broiling to create flavorful browning. We cooked the bulgur like pasta, drained it when tender, poured the pan juices over, and stirred in cherry tomatoes for freshness.
Before You Begin
If you don't have a 10-inch skillet, you can use a 12-inch skillet.
Instructions
- Combine oil, garlic, 1½ teaspoons thyme, lemon zest, 1½ teaspoons salt, rosemary, coriander, pepper flakes, and pepper in large bowl. Cut two ½-inch-deep slits in skin side of each chicken piece. Add chicken to bowl with marinade and toss to coat, making sure marinade gets into slits. Cover and refrigerate for at least 30 minutes or up to 24 hours.
- Adjust oven rack 6 inches from broiler element. Heat oven to 425 degrees. Place chicken, skin side up, in 10-inch ovensafe skillet. Using rubber spatula, scrape any remaining marinade from bowl over chicken. Roast until thighs register at least 170 degrees or breasts register 155 degrees, 25 to 30 minutes.
- Meanwhile, bring 2 quarts water to boil in large saucepan. Add bulgur and 2 teaspoons salt. Reduce heat to medium-low and simmer until tender, 6 to 10 minutes. Drain bulgur and return to saucepan; cover to keep warm.
- Using pot holders, remove skillet from oven; spoon pan juices over chicken. Heat broiler. Broil chicken until skin is lightly browned and thighs register at least 175 degrees or breasts register 160 degrees, 3 to 5 minutes, rotating pan as needed for even browning. Let chicken rest in pan for 10 minutes.
- Transfer chicken to serving plates. Whisk lemon juice, remaining 1 teaspoon thyme, and remaining ½ teaspoon salt into pan juices, scraping up any browned bits. Drizzle 3 tablespoons pan sauce over bulgur. Fold tomatoes and parsley into bulgur mixture until evenly combined and season with salt and pepper to taste. Serve chicken with bulgur, passing any extra pan sauce separately.
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