Greek Butterflied Chicken with Flatbread and Tzatziki

Ingredients

• 1 Lilydale free range whole chicken, butterflied
• 4 flatbreads
• 60g rocket
• 2 tomatoes, roughly chopped
• ¼ cup kalamata olives, halved
• 100g fetta
• ½ cup parsley leaves
• 1 red onion, thinly sliced
• 1/3 cup water
• 3 tbsp vinegar
• 2 tbsp sugar
• ½ tsp salt
• 2 cups Greek yoghurt, strained for at least 1 hour or overnight
• 1 small Lebanese cucumber
• 1 tsp fresh/dried dill
• Juice from 1 lemon
• 1 small garlic clove, minced
• Generous pinch of salt and pepper
• 2 tbsp olive oil
• 3 garlic cloves, roughly chopped
• Zest and juice of 1 lemon
• 1 tsp oregano, dried
• 1 tsp thyme, dried
• ½ tsp paprika