Greek Chicken with Tzatziki Sauce

I came across a new brand of AIP compliant coconut yogurt at my local health market that was way too tangy to use for dessert so I decided to do the next best thing with it...tzatziki! One jar of GT's Living Foods is enough for this entire recipe (chicken and sauce) but if you like your tzatziki as much as I do, I recommend picking up two jars and doubling the sauce recipe.

Yield: 10 drumsticks (serves 2-3)

Ingredients
Chicken:
10 chicken drumsticks
1/4 cup unsweetened plain coconut yogurt (I used this brand, but this or this would also work.)
2 tablespoons avocado oil
2 tablespoons minced garlic (approximately 4 cloves)
1 teaspoon dried oregano
Zest of one lemon 
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh parsley

Tzatziki Sauce:
1/2 cup coconut yogurt
1/2 diced cucumber (approximately half of one medium cucumber, seeded and peeled)
1 teaspoon lemon juice
1 teaspoon minced garlic (approximately 1 large clove)
1/4 teaspoon onion powder
1 1/2 tablespoons chopped fresh dill
1/4 teaspoon salt
1/8 teaspoon black pepper

Directions

1. Combine the coconut yogurt, avocado oil, garlic, oregano, lemon zest and juice, salt, pepper, and parsley in a large bowl. Stir to combine. Add chicken drumsticks and evenly coat. Marinate in refrigerator for 1 hour. 
2. Preheat oven to 375 degrees and line a baking sheet with parchment paper. Place chicken, not touching, on baking sheet and roast for 60 minutes. 
3. While chicken is in the oven, combine all ingredients for tzatziki sauce in a small bowl and refrigerate (the longer it sits in the fridge, the better!).