Instructions

Follow the steps and taste along the way.

1. Prepare the chicken and vegetables

   Preheat the oven to 200 °C, conventional top and bottom heat. Pat the chicken thighs dry with paper towels. Mix 15 ml oil, both paprikas, 6 g crushed garlic, 4 g salt, and 1 g black pepper. Rub the mixture over the thighs, especially the meat; keep the skin as dry as possible. Cut the fennel into wedges about 1.5 cm thick and the onion into thick wedges. Toss them with the remaining 15 ml oil and 2 g salt.

   

2. Roast the chicken with the fennel

   Spread the fennel and onion in a single layer on a baking tray, then place the thighs on top, skin side up. Roast for 40–45 minutes, until the skin is deeply golden and the thickest part of the meat near the bone reaches at least 75 °C. If the chicken is cooked sooner, remove it and let the vegetables roast for a little longer.

   

3. Cook the lemon bulgur

   While the chicken is roasting, bring the vegetable stock and the remaining 1 g salt to a boil in a small saucepan. Add the bulgur, stir, cover, and cook over low heat for 12 minutes. Remove from the heat and leave covered for another 10 minutes. Fluff with a fork, then stir in the lemon zest, 20 ml lemon juice, and the remaining 1 g black pepper.

   

4. Make the yogurt sauce

   Stir the yogurt together with the remaining 4 g crushed garlic, 20 ml lemon juice, finely chopped dill, and the remaining 1 g black pepper. The sauce should be creamy and noticeably fresh; do not add any more salt.

   

5. Finish and serve

   Let the roasted thighs rest on the tray for 5 minutes so the juices stay in the meat. Divide the bulgur among plates and add the fennel and onion, then a chicken thigh. Serve with the yogurt-dill sauce; you can spoon a little of the pan juices over the vegetables.