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In a large bowl, mix the yogurt, garlic, ginger, spices, lemon zest, lemon juice, olive oil, salt, and black pepper.
Pat the butterflied chicken dry with paper towels. Season with salt and Rub the marinade all over, ensuring it gets into every part of the chicken.
Pop the squash onion , slice citrus, onion on a roasting tray. Pop the marinaded chicken ontop. Season with salt and olive oil.
Roast at 200 deg for around 45 minutes.
Remove from the oven.
Let the chicken rest for 10 minutes before carving. I popped the vegetables back in for a further 10 minutes to finish them off.
Once the chichen is rested, carve it up and serve with veggies, the rest of the yogurt + cooking juices, more lime and picked coriander.