Spatchcock chicken with bulgur wheat salad
First you need to spatchcock the chicken. Remove the backbone of the chicken by using very sharp scissors and cutting through all the way down from top to bottom. Place the chicken breast-side up on your worktop and using the palm of your hands, flatten the chicken down. Using a sharp knife, make a few slashes in the legs of the chicken.
To make the marinade, in a bowl mix together the olive oil, the lemon zest and juice, the garlic, the rosemary, the salt and pepper. Place the chicken in a wide dish and pour the marinade over the chicken, rubbing it into every little crevice and slash, then cover and place in the fridge for at least two hours or even overnight.
Preheat the barbecue and place the chicken over it and cook for about one and a quarter hours, turning it over halfway, until the chicken is completely cooked. Meanwhile, to make the salad, cover the bulgur wheat in boiling water and allow to soak for 10-15 minutes until just soft. Drain well.
Mix the lemon zest and juice, the pomegranate seeds and any juice, the mint, the parsley leaves and the olive oil. Stir through the bulgur wheat and season with salt and pepper to taste.
When the chicken is cooked, remove from the oven, cut in to pieces and serve with the bulgur salad.