Roasted Chicken with Bulgur Salad

Preheat the oven to 200 °C top/bottom heat. Prepare a sufficiently large roasting pan for the whole chicken.

Clean or peel the zucchini, carrots, and onion and cut them into bite-sized pieces. Distribute the vegetables evenly on the bottom of the roasting pan.

Wash the chicken, pat it dry, and stuff it with fresh parsley and the whole lemon. Rub the chicken all over vigorously with salt and pepper and place it breast-side down on the bed of vegetables in the pan.