Lemon-Oregano Chicken Thighs with Bulgur & Feta

Ingredients

• 21 oz (600 g) chicken thighs, boneless and skinless
• 3 tbsp (45 ml) olive oil
• 1 tbsp (6 g) dried oregano
• 2 (90 ml) lemons
• 6 (18 g) garlic cloves
• 6 cups (400 g) green beans
• 3/4 cup (105 g) bulgur
• 1 1/2 cups (360 ml) low-sodium chicken broth
• 1 cup (30 g) chopped fresh parsley
• 1/3 cup (50 g) feta cheese, crumbled

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Heat the oven to 425°F (220°C). Toss the thighs with the oil, oregano, half the lemon juice and the crushed garlic and spread them on a half sheet pan.
2. Roast 20-22 minutes, until browned at the edges and they read 165°F (74°C). Add the green beans to the tray for the last 8 minutes.
3. Meanwhile pour the just-boiled broth over the bulgur (fine or medium grind), cover and leave 15 minutes, until the liquid is absorbed and the grains are tender.
4. Rest the chicken 5 minutes, slice it, and fold the pan juices, the rest of the lemon and the parsley through the bulgur. Serve the chicken and beans on top and crumble the feta over.