This delicious Mary Berry recipe is perfect for a quick and hearty family meal. Juicy roasted chicken legs pair perfectly with smoky, flavourful bulgur wheat, creating a satisfying dish packed with vibrant spices and fresh herbs. It’s easy to make with simple, everyday ingredients, making it a flexible option for weeknight dinners or weekend gatherings.

This Chicken Legs With Smoky Bulgur Wheat Is From Makes It Easy Cookbook by Mary Berry

Ingredients Needed

For the Chicken and Marinade:

6 chicken legs
3 tbsp olive oil
Zest and juice of 1 lemon
2 garlic cloves, finely grated
2 tsp smoked paprika

For the Smoky Bulgur Wheat:

2 tbsp olive oil
1 onion, finely chopped
½ red pepper, deseeded and diced
55g chorizo slices, roughly chopped
2 garlic cloves, finely grated
1 tsp smoked paprika
1 tbsp tomato purée
300g bulgur wheat
500ml chicken stock
5 sun-dried tomatoes, finely chopped
Small bunch of dill, chopped
Small bunch of parsley, leaves chopped
Juice of ½ lemon

How To Make Chicken Legs With Smoky Bulgur Wheat

Marinate the chicken: Mix olive oil, lemon zest and juice, garlic, and smoked paprika in a bowl. Rub the marinade onto the chicken legs, then refrigerate overnight or for at least 1 hour.
Roast the chicken: Preheat the oven to 220°C/Fan 200°C/Gas 7. Place the marinated chicken legs in a roasting tin and season with salt and pepper. Roast for 35–45 minutes, basting occasionally. Once cooked through, cover with foil and rest.
Make the smoky bulgur wheat: Heat olive oil in a wide-based pan over high heat. Fry the onion, red pepper, and chorizo for 5 minutes until golden. Stir in garlic, smoked paprika, tomato purée, and bulgur wheat.
Add the stock and simmer: Pour in chicken stock, add sun-dried tomatoes, and season with salt and pepper. Cover, bring to the boil, then turn off the heat and leave to stand for 15 minutes until the liquid is absorbed.
Finish the bulgur wheat: Stir in the dill, parsley, and lemon juice. Adjust seasoning to taste.
Serve: Spread the bulgur wheat on a platter. Arrange the chicken legs on top and drizzle with roasting juices. Serve with a green salad for a complete meal.

Mary Berry Chicken Legs With Smoky Bulgur Wheat

Recipe Tips

Marinate Overnight for Best Flavour: Marinate the chicken legs overnight to let the spices soak in fully, giving the chicken a richer, deeper taste.
Use Fresh Herbs: Chop fresh dill and parsley just before adding to the bulgur wheat to keep the flavours bright and aromatic.
Cook Bulgur Perfectly: Turn off the heat once the liquid boils and let the bulgur absorb the stock fully for a fluffy texture.
Don’t Skip Basting: Baste the chicken legs with juices while roasting to keep them moist and add extra flavour.
Choose Good Quality Chorizo: Use high-quality chorizo for a smoky and rich taste in the bulgur wheat.

How To Store & Reheat Leftovers

Refrigerate: Store leftovers chicken legs with smoky bulgur wheat in airtight containers in the fridge for up to 3 days.
Freeze: Freeze leftovers chicken legs with smoky bulgur wheat in sealed containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat leftovers chicken legs with smoky bulgur wheat in the oven at 180°C/Fan 160°C/Gas 4 for about 15 to 20 minutes until heated through, or use a microwave for 2–3 minutes, stirring the bulgur halfway to ensure even heating.

Nutrition Facts

Serving Size: 1 serving

Calories: 314
Total Fat: 12.5 g
Saturated Fat: 2.6 g
Cholesterol: 70 mg
Sodium: 1093 mg
Potassium: 322 mg
Total Carbohydrate: 19 g
Dietary Fiber: 0 g
Sugars: 17 g
Protein: 24.3 g

Try More Mary Berry Recipes:

Mary Berry Chicken Legs With Smoky Bulgur Wheat

Course: DinnerCuisine: MediterraneanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

314

kcal

Ingredients

For the Chicken and Marinade:
6 chicken legs
3 tbsp olive oil
Zest and juice of 1 lemon
2 garlic cloves, finely grated
2 tsp smoked paprika
For the Smoky Bulgur Wheat:
2 tbsp olive oil
1 onion, finely chopped
½ red pepper, deseeded and diced
55g chorizo slices, roughly chopped
2 garlic cloves, finely grated
1 tsp smoked paprika
1 tbsp tomato purée
300g bulgur wheat
500ml chicken stock
5 sun-dried tomatoes, finely chopped
Small bunch of dill, chopped
Small bunch of parsley, leaves chopped
Juice of ½ lemon

Directions

Marinate the chicken: Mix olive oil, lemon zest and juice, garlic, and smoked paprika in a bowl. Rub the marinade onto the chicken legs, then refrigerate overnight or for at least 1 hour.
Roast the chicken: Preheat the oven to 220°C/Fan 200°C/Gas 7. Place the marinated chicken legs in a roasting tin and season with salt and pepper. Roast for 35–45 minutes, basting occasionally. Once cooked through, cover with foil and rest.
Make the smoky bulgur wheat: Heat olive oil in a wide-based pan over high heat. Fry the onion, red pepper, and chorizo for 5 minutes until golden. Stir in garlic, smoked paprika, tomato purée, and bulgur wheat.
Add the stock and simmer: Pour in chicken stock, add sun-dried tomatoes, and season with salt and pepper. Cover, bring to the boil, then turn off the heat and leave to stand for 15 minutes until the liquid is absorbed.
Finish the bulgur wheat: Stir in the dill, parsley, and lemon juice. Adjust seasoning to taste.
Serve: Spread the bulgur wheat on a platter. Arrange the chicken legs on top and drizzle with roasting juices. Serve with a green salad for a complete meal.

Notes

Marinate Overnight for Best Flavour: Marinate the chicken legs overnight to let the spices soak in fully, giving the chicken a richer, deeper taste.
Use Fresh Herbs: Chop fresh dill and parsley just before adding to the bulgur wheat to keep the flavours bright and aromatic.
Cook Bulgur Perfectly: Turn off the heat once the liquid boils and let the bulgur absorb the stock fully for a fluffy texture.
Don’t Skip Basting: Baste the chicken legs with juices while roasting to keep them moist and add extra flavour.
Choose Good Quality Chorizo: Use high-quality chorizo for a smoky and rich taste in the bulgur wheat.