Ingredients:

  • 1 whole chicken (about 4-5 lbs or 1.8-2.3 kg)
  • 4 tablespoons olive oil (60 ml)
  • 2 teaspoons kosher salt (10 g)
  • 1 teaspoon black pepper (5 g)
  • 2 teaspoons smoked paprika (5 g)
  • 1 teaspoon ground cumin (2 g)
  • 1 teaspoon garlic powder (3 g)
  • 1 teaspoon onion powder (3 g)
  • 1 teaspoon dried thyme (1 g)
  • 1 lemon, zested and juiced
  • 1 cup plain Greek yogurt (240 g)
  • 2 tablespoons fresh lemon juice (30 ml)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh dill, chopped (optional)
  • Salt and pepper, to taste

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. In a bowl, combine olive oil, salt, pepper, paprika, cumin, garlic powder, onion powder, thyme, lemon zest, and juice.
  3. Pat the chicken dry with paper towels and rub the marinade all over the chicken, making sure to get under the skin. Let it marinate for at least 30 minutes in the refrigerator.
  4. Place the chicken in a roasting pan breast-side up and roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
  5. Remove from the oven and let the chicken rest for 10-15 minutes before carving.
  6. In a separate bowl, whisk together Greek yogurt, lemon juice, minced garlic, dill (if using), and season with salt and pepper.
  7. Carve the chicken and serve with a generous side of yogurt sauce.