1. Preheat oven to 450°. Remove giblets from chicken cavity and discard. Place chicken in roasting pan; sprinkle ½ tablespoon shawarma seasoning inside cavity. Cut garlic and lemon in half; squeeze juice from lemon into chicken cavity. Place garlic and lemon halves in cavity. Brush chicken skin with oil; sprinkle with remaining 1½ tablespoons shawarma seasoning and 1 teaspoon salt. Tie legs of chicken together with kitchen string.

2. Roast chicken 30 minutes or until outside is browned; reduce heat to 375°. Roast chicken 35 minutes or until thermometer inserted into thickest part of thigh reaches 165°; let stand 10 minutes before slicing.

3. In medium bowl, whisk yogurt, lemon juice, tahini, parsley and ¼ teaspoon salt; serve with chicken. Makes about ¾ cup.

Chef Tip: To make your own shawarma seasoning, stir 2 tablespoons ground coriander, 1 teaspoon each ground allspice, ground cinnamon and ground cumin, ½ teaspoon each ground ginger and ground turmeric, and ¼ teaspoon ground black pepper.

• 24 g Fat
• 6 g Saturated Fat
• 131 mg Cholesterol
• 492 mg Sodium
• 2 g Carbohydrates
• 1 g FIber
• 1 g Sugars
• 0 g Added Sugars
• 43 g Protein