Ingredients
10 lemon slices (from 1 1/2 lemons), plus 1 tablespoon fresh juice
3 tablespoons extra-virgin olive oil, plus more for drizzling
4 bone-in, skin-on chicken-breast halves (2 1/4 pounds total)
Kosher salt and freshly ground pepper
1 cup medium-grind bulgur
1 small bunch beets, bulbs peeled and grated, tops shredded
2 shallots, halved and thinly sliced (a heaping 1/2 cup)
1 teaspoon Dijon mustard
3 medium carrots, peeled and grated (2 cups)
Greek yogurt, for serving
Preparation
Preheat oven to 450 degrees. Place lemon slices on a rimmed baking sheet; drizzle with oil. Top with chicken; season with salt and pepper. Roast until a thermometer inserted into thickest parts of chicken (avoiding bones) registers 160 degrees, 30 minutes. Whisk 1 tablespoon water into pan juices; reserve. Meanwhile, place bulgur and 1 teaspoon salt in a bowl; add boiling water to cover by 1 inch. Cover and let stand until tender, 20 minutes. Drain.
Heat oil in a skillet over medium-high. Add beet tops, shallots, and a pinch of salt; cook 3 minutes. Stir in bulgur. In a bowl, combine lemon juice and Dijon; whisk in reserved pan juices. Season with salt and pepper. Remove chicken from bones; slice. Divide bulgur mixture among bowls; top with carrots, grated beets, yogurt, and chicken. Drizzle with dressing and serve.
