• 2 teaspoons kosher salt
• 2 teaspoons paprika
• 1 teaspoon oregano
• 1 teaspoon coarse black pepper
• 1 teaspoon crushed red pepper
• ½ teaspoon ground cumin
• 3 tablespoons extra virgin olive oil
• 1 3½ -4 pound whole chicken
• ½ lemon quartered
• 5 cloves garlic unpeeled and smashed

For the Mediterranean Salsa:

• 1 tablespoon fresh lemon juice
• 1 tablespoon extra virgin olive oil
• ¼ teaspoon coarse black pepper
• 2 garlic cloves grated or minced
• 1 red bell pepper cut into a small dice
• ½ English cucumber cut into a small dice
• 1 cup cherry or grape tomatoes sliced into rounds
• ¼ medium red onion finely chopped
• ¼ cup fresh Italian parsley leaves finely chopped

For the Yogurt Sauce:

• ½ cup non-fat Greek Yogurt
• 2 teaspoons fresh lemon juice
• 2 tablespoons extra virgin olive oil
• 1 garlic clove grated or finely minced

For Serving:

• Warm flour or corn tortillas
• 3 ounces crumbled feta cheese