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