There was a week I had way too many chicken legs in the freezer. You know the type: half a bag of mystery meat staring at you like “go on then.” This was the recipe that saved me. I nearly skipped the marinating step (too impatient)—but I’m telling you now: don’t. That paprika-lemon combo is the backbone of the flavour.
First time, I threw it all together last-minute. It was fine. But second time? I marinated it overnight, used proper sun-dried tomatoes, and let the bulgur just sit with the lid on. Different dish entirely. Fragrant. Rich. Balanced. Worth the wait.
A FEW REASONS THIS JUST WORKS
- The smoked paprika and chorizo bring a deep, almost barbecue-style warmth—without needing a grill.
- Resting the bulgur wheat after boiling (without simmering) gives it the fluffiest texture. No mush here.
- And the fresh herbs at the end? Absolutely essential. They cut through the richness like a charm.
This is the kind of dinner you lay out on the table and everyone eats without question—whether they’re salad people or meat people.
INGREDIENTS + WHY THEY MATTER
Chicken Legs (6) – They stay juicy and soak up flavour beautifully. Drumsticks work too.
Smoked Paprika (2 tsp) – Adds depth and a smoky edge—don’t skip it.
Lemon Zest + Juice – Brightens the chicken and balances the spice.
Chorizo (55g) – Just a bit brings in richness—choose a spicy one if you like a kick.
Bulgur Wheat (300g) – Cooks fast, holds flavour well. Quicker than rice or couscous.
Sun-dried Tomatoes (5) – Chewy, tangy hits of flavour in every bite.
Dill + Parsley – One is earthy, the other bright. Together, they bring the whole thing alive.
MAKING IT YOURS (WITHOUT RUINING IT)
- No chorizo? Use pancetta or smoky tofu for a veg-friendly option.
- Want it spicier? Add a pinch of chilli flakes when you sauté the garlic.
- Gluten-free? Try quinoa or brown rice—just adjust the cooking liquid accordingly.
- Can’t find bulgur wheat? Couscous can step in for speed, but it won’t have quite the same bite.
MISTAKES I’VE MADE (AND HOW TO AVOID THEM)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Chicken came out bland | Skipped or rushed the marinade | Let it sit for at least 1 hour (overnight best) |
| Bulgur was soggy | Simmered instead of resting | Pour boiling stock, cover, and don’t stir |
| Flavours felt flat | Skipped fresh herbs or lemon | Always finish with fresh lemon juice and herbs |
| Chicken too dry | Overcooked or didn’t baste | Baste halfway and don’t overdo it in the oven |
HOW TO MAKE MARY BERRY’S CHICKEN LEGS WITH SMOKY BULGUR WHEAT
- Marinate the Chicken
Mix oil, lemon zest + juice, garlic, and smoked paprika. Rub into chicken legs. Cover and chill for at least 1 hour (overnight is best). - Roast the Chicken
Preheat oven to 220°C/Fan 200°C/Gas 7. Place chicken in a roasting tin, season, and roast for 35–45 mins, basting halfway. Rest under foil once done. - Cook the Bulgur Base
In a large pan, heat oil. Fry onion, red pepper, and chorizo for 5 mins until golden. Add garlic, paprika, tomato purée, and bulgur. Stir well. - Add Stock + Rest
Pour in stock and sun-dried tomatoes. Season, cover, bring to boil, then turn off heat. Leave to stand, covered, for 15 mins. - Finish + Serve
Stir in chopped dill, parsley, and lemon juice. Taste and adjust seasoning. Spread on a platter, top with chicken legs, drizzle with pan juices, and serve.
TIPS FROM MY KITCHEN
- I always toss a few lemon wedges into the pan with the chicken—it boosts flavour and looks beautiful.
- If the bulgur sticks, don’t panic—just fluff gently with a fork.
- I use the leftover chicken the next day shredded into wraps with yogurt + herbs.
STORAGE + SERVING
Keeps: Up to 3 days in the fridge
Freezes: Beautifully—store in airtight containers
Reheats: Oven for chicken (covered, 180°C); microwave or pan for bulgur
Serve with: A crisp green salad or garlicky yogurt dip
FREQUENTLY ASKED QUESTIONS
Q: Can I use boneless chicken thighs instead of legs?
Yes! They’ll cook faster, though—check around 25–30 mins.
Q: What’s a good veggie swap for chorizo?
I’ve used smoked tofu cubes, or even roasted aubergine for a similar richness.
Q: My bulgur isn’t fluffy—what went wrong?
It likely simmered too long. Once the stock goes in, just cover and let it sit off the heat.
Q: Can I make this ahead?
Definitely. You can make both parts a day ahead, store separately, and reheat before serving.
Try More Recipes:
Mary Berry Chicken Legs With Smoky Bulgur Wheat
Course: DinnerCuisine: MediterraneanDifficulty: Easy4
servings30
minutes40
minutes300
kcalA rich, smoky one-pan wonder of roasted chicken and fluffy bulgur wheat. Packed with herbs, paprika, and a hint of lemon—it’s hearty without being heavy.
Ingredients
- For the Chicken:
6 chicken legs
3 tbsp olive oil
Zest + juice of 1 lemon
2 garlic cloves, grated
2 tsp smoked paprika
- For the Bulgur Wheat:
2 tbsp olive oil
1 onion, chopped
½ red pepper, diced
55g chorizo, chopped
2 garlic cloves, grated
1 tsp smoked paprika
1 tbsp tomato purée
300g bulgur wheat
500ml chicken stock
5 sun-dried tomatoes, chopped
Small bunch dill + parsley, chopped
Juice of ½ lemon
Directions
- Mix marinade and coat chicken. Chill 1 hr minimum
- Roast at 220°C for 35–45 mins, basting. Rest.
- Sauté onion, pepper, chorizo in oil. Add garlic, paprika, tomato, bulgur.
- Pour in stock + tomatoes. Cover. Boil, then let sit 15 mins.
- Stir in herbs + lemon. Serve topped with chicken + juices.
Notes
- Marinate overnight for boldest flavour
- Don’t stir the bulgur as it rests—it fluffs better this way
- Herbs + lemon juice at the end are non-negotiable