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Herb Roasted Chicken with Tabbouleh and Lemon Tahini

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A fresh, flavorful, and balanced meal perfect for managing gestational diabetes, featuring crispy herb roasted chicken, fiber-rich tabbouleh, and a creamy lemon tahini sauce.

Ingredients

  • Whole chicken (about 3-4 lbs / 1.4-1.8 kg)
  • Fresh herbs (rosemary, thyme, parsley), finely chopped
  • Garlic cloves (4-5, minced)
  • Lemon (1, juiced and zested)
  • Olive oil (3 tablespoons / 45 ml)
  • Salt and freshly ground black pepper
  • Fine bulgur wheat (½ cup / 90g)
  • Fresh parsley (1 cup, finely chopped)
  • Fresh mint leaves (½ cup, finely chopped)
  • Ripe tomatoes (2 medium, diced)
  • Cucumber (1 medium, diced)
  • Green onions (3, thinly sliced)
  • Lemon juice (2 tablespoons / 30 ml)
  • Olive oil (3 tablespoons / 45 ml)
  • Salt and pepper to taste
  • Tahini (¼ cup / 60g)
  • Fresh lemon juice (3 tablespoons / 45 ml)
  • Garlic (1 small clove, minced)
  • Water (3-4 tablespoons / 45-60 ml)
  • Salt

Instructions

  1. Preheat your oven to 425°F (220°C). Pat the whole chicken dry with paper towels. Place it breast-side up on your roasting pan or skillet.
  2. Mix olive oil, minced garlic, chopped herbs, lemon zest, salt, and pepper in a small bowl. Rub this mixture all over the chicken, including under the skin if possible. Tuck the lemon halves inside the cavity.
  3. Place the chicken in the oven and roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh. Halfway through, baste the chicken with pan juices and rotate the pan for even cooking.
  4. Remove the chicken from the oven and let rest for 10 minutes before carving.
  5. While the chicken roasts, rinse bulgur in cold water through a fine sieve and drain well. Combine bulgur with ¾ cup (180 ml) boiling water, cover, and let soak for 15 minutes until tender.
  6. Fluff the bulgur with a fork and stir in chopped parsley, mint, tomatoes, cucumber, green onions, lemon juice, olive oil, salt, and pepper. Adjust seasoning as needed.
  7. In a small bowl, whisk together tahini, lemon juice, minced garlic, and salt. Add water gradually, one tablespoon at a time, until the sauce is creamy and pourable. Adjust lemon or salt to taste.
  8. Carve the chicken and serve alongside a generous scoop of tabbouleh. Drizzle lemon tahini sauce over the chicken and salad or serve on the side for dipping. Garnish with extra fresh herbs or lemon wedges if desired.

Notes

[‘Pat the chicken dry thoroughly to ensure crispy skin.’, ‘Let the chicken rest for at least 10 minutes after roasting to keep it juicy.’, ‘Use fresh herbs for best flavor; dried herbs can be used but reduce quantity by half.’, ‘Soak bulgur until tender but not soggy; adjust soaking time as needed.’, ‘Add water gradually to tahini sauce to avoid it becoming too thin.’, ‘Use a meat thermometer to check chicken doneness (165°F / 75°C).’, ‘Make ahead by roasting chicken a day before and refrigerating; reheat gently.’, ‘Quinoa can be used instead of bulgur for a gluten-free option.’, ‘Tahini sauce can be stored in the fridge for up to 3 days; stir before serving.’]

Nutrition

Keywords: herb roasted chicken, tabbouleh, lemon tahini, gestational diabetes meal, healthy dinner, low sugar, balanced meal, fiber rich, fresh herbs

Find it online: https://novanosh.com/herb-roasted-chicken-with-tabbouleh-and-lemon-tahini-easy-gestational-diabetes-meal/