1
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Peel and mince garlic. Zest and quarter lemon.
In a medium bowl, combine Tunisian Spice Blend, half the yogurt, half the garlic (you’ll use the rest of the yogurt and garlic later), 1 TBSP olive oil, 1 tsp salt, a squeeze of lemon juice, and pepper. (For 4 servings, use 2 TBSP olive oil and 2 tsp salt.)
Pat chicken* dry with paper towels. Add to bowl with marinade and turn to coat. Set aside until ready to use in Step 4.