Preparation

• Make the marinade. In a large bowl with a lid, add the yogurt, lemon zest and lemon juice, olive oil, garlic, oregano, mint, cumin, coriander, paprika, nutmeg, and black pepper. Add a small pinch of salt. Whisk to combine.
• Season and marinate the chicken. Pat the chicken dry and season well with kosher salt, especially under the skin. Place the chicken in the bowl with the yogurt marinade and move it around, making sure to lift the skin up to coat the chicken very well. Cover and refrigerate for up to 24 hours.
• Bake. Position a rack in the middle of the oven and heat the oven to 425°F. Lightly grease a rimmed baking sheet with extra virgin olive oil. Shake or scrape off excess marinade from each piece of chicken and arrange them on the prepared pan, leaving space between the pieces. Roast until chicken is cooked through and somewhat browned, about 35 to 40 minutes. An instant-read thermometer inserted into the breast or thigh should read 165°F.
• Finish and serve. Garnish the chicken with chopped parsley and serve.