Prepare the Chicken: Preheat your oven to 180°C (350°F). Rinse the whole chicken and pat it dry with paper towels. Place it in a large roasting pan.

Herb Butter: In a bowl, mix the softened butter with parsley, garlic, rosemary, salt, and black pepper. Carefully loosen the skin of the chicken and spread the herb butter evenly under the skin and over the entire chicken.

Seasoning: Rub the chicken with additional salt, black pepper, ground coriander, and rosemary.

Vegetables: Chop the onions and tomatoes and place them around the chicken in the roasting pan. Add the garlic cloves as well.

Roasting: Place the roasting pan in the oven and roast the chicken for about 90 minutes, or until the internal temperature reaches 75°C (165°F). Baste the chicken with the juices occasionally.

Resting: Once cooked, let the chicken rest for 10-15 minutes before carving.

Boil the Potatoes: Peel and cut the potatoes into chunks. Boil them in salted water until tender, about 15 minutes. Drain and let them cool slightly.

Mixing: In a large bowl, mix the boiled potatoes with butter, lemon juice, salt, and black pepper. Toss gently until the potatoes are well coated.

Prepare the Vegetables: Thinly slice the red onion and cucumbers. Mince the garlic.

Mixing: In a bowl, combine the lemon juice, balsamic vinegar, olive oil, oregano, dill, Greek yogurt, minced garlic, and salt. Mix well.

Combine: Add the sliced cucumbers and red onion to the yogurt mixture. Stir until the vegetables are evenly coated.