If you’re craving something comforting, flavorful, and Mediterranean-inspired, this one’s for you.Juicy, oven-baked honey lemon chicken, infused with warming spices like cumin, turmeric, and paprika, served over a bed of golden bulgur that soaks up all the flavor.

The chicken is first seared for color, then baked covered to stay extra moist and tender—no dry bites here! It’s lightly spicy, slightly sweet, and bright with lemon… the kind of dish that smells like home.

Garnished with fresh parsley and lemon slices, it’s a complete, nourishing meal with heart.

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

For the Chicken

4 chicken thighs or breasts (bone-in or boneless)

2 tbsp olive oil

2 tbsp honey

Juice of 1 lemon + lemon slices for garnish

2 garlic cloves, minced

1 tsp paprika

1 tsp ground cumin

½ tsp chili flakes (adjust to taste)

½ tsp turmeric

Salt and pepper to taste

Fresh parsley for garnish

For the Bulgur

1 cup medium or coarse bulgur

2 cups chicken broth or water

1 tbsp olive oil

1 garlic clove, minced

½ onion, finely chopped

½ tsp ground cumin

½ tsp turmeric

Salt to taste

Marinate the Chicken.

In a bowl, mix olive oil, honey, lemon juice, garlic, paprika, cumin, chili flakes, turmeric, salt, and pepper. Rub this marinade all over the chicken. Cover and refrigerate for at least 30 minutes (or up to overnight for best flavor).

Cook the Chicken

Preheat the oven to 200°C (390°F). Heat a skillet over medium-high heat. Sear the chicken skin-side down until browned, about 3–4 minutes per side. Transfer to a baking dish, spoon extra marinade over the top, and bake for 20–25 minutes or until cooked through and nicely caramelized.

Prepare the Bulgur

In a pot, heat olive oil and sauté onion and garlic until translucent. Add bulgur, stir to coat in the oil and spices. Add cumin, turmeric, and salt. Pour in hot broth, bring to a boil, then reduce heat and simmer covered for about 12–15 minutes, or until liquid is absorbed and bulgur is tender. Fluff with a fork.

Assemble and Serve

Spread bulgur on a serving dish. Top with the baked chicken. Garnish with lemon slices and fresh parsley.

Tip

Serve with a side of Greek yogurt or a cucumber-mint yogurt sauce to cool down the spice and balance the flavors.