Roasted Chicken with Dill and Tzatziki

1 whole Chicken, cut in half(can use boneless breasts, thighs also)
Olive oil
Juice of 1 lemon
3 Tbsp. Lemon zest
1 small Onion, minced
3 cloves Garlic, minced
3 Tbsp. Cider Vinegar
2 Tbsp. chopped Dill
Salt and Pepper, to taste

Tzatziki sauce
2 Tbsp. Olive oil
1 Tsp. wht. Vinegar
1clove Garlic, minced fine
1/2 C. Greek Yogurt
1/2 C. Sour Cream
1 Cucumber, peeled, seeded and diced small
1 Tsp. chopped fresh dill

Preparation-

Chicken: In a mixing bowl combine, oil, lemon juice, zest, onion, garlic, vinegar, and dill.  season chicken with salt and pepper, both sides and place in a shallow baking dish.  Pour marinade over chicken wrap dish with plastic wrap and put in refrigerator for min. 1 hour (can leave in marinade up to 24 hrs.)
when ready to cook.  Preheat Grill to medium high.  Spray grill with non-stick spray.  Put chicken on and cook about 15 minutes per side.  Make sure juices run clear when you take off grill and reserve in a warm place to rest 10-15 mins.
Tzatziki sauce:  In a mixing bowl combine all ingredients and salt and pepper to taste (can be made up to 2 days in advanced, store in refrigerator.