Place the chicken on a heated platter, arrange rice or bread stuffing around it if you desire. Sprinkle chicken breast halves with 1/8 teaspoon black pepper.

Mix some dripping from the roasting pan with yogurt sauce and pour some over the chicken. Season the chicken thighs with salt and pepper, and put them on the rack, smoother side up.

Bake until the chicken is cooked through (165°F), about 20 minutes.

Keep the sauce warm while basting.

Roast the chicken for about 1 1/2 hours, basting frequently with sauce. Brush skin with sauce. In a small bowl, combine the yogurt, lemon juice, 1/2 tsp. Add the harissa to taste, and stir to combine.

For a charcoal or gas grill, grill chicken on the rack of a covered grill directly over medium heat for 12 to 15 minutes or until no longer pink (170°F), turning and brushing generously with the 1/3 cup reserved yogurt mixture halfway through grilling time. salt, and pepper to taste. The mixture should have the consistency of thin yogurt; if it is too thick, whisk in additional water 1 tablespoon at a time. Spoon the yogurt mixture over the chicken.