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Preheat oven to 425°F (220°C). Pat chicken dry, then toss it in a bowl with olive oil, garlic, red onion, lemon juice, zest, and seasonings. Mix well and marinate for as long as your patience allows.
Halve an onion and place one half flat-side down on a baking dish. Skewer it, then stack chicken high like a tower. Top with red onion and a tiny foil hat to protect the peak. Roast 75–90 minutes, until golden, juicy, and slightly charred.
For roasted garlic, slice the tops off, drizzle with oil and salt, wrap in foil, and roast 35–40 minutes until soft and caramelized.
Mix yogurt, dill, cucumber, lemon juice, olive oil, and salt. Squeeze in roasted garlic, mash, and stir until smooth. Chill until ready to serve.
Toss together cherry tomatoes, red onion, olive oil, and salt. Let them mingle for 5–10 minutes.
Once the chicken is done, rest it 5 minutes, then slice thinly.
Assemble the wrap: pita, tzatziki, chicken, tomato salad, fries, and parsley. Serve warm with extra tzatziki.