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Add 5 chicken thighs to a bowl
In a separate bowl, mix 5 tbsp olive oil, juice and zest of 2 lemons, 2 tbsp tomato paste, 6-8 minced garlic cloves, 2 tbsp fresh parsley, 1 tbsp sweet paprika, ½ tbsp chili flakes or Aleppo pepper, and salt
Add ¾ of the mixture to the chicken and coat evenly, reserving ¼ for later
Marinate for at least 2 hours or overnight
Remove from fridge and let come to room temperature
Slice a large yellow onion and place at the bottom of an oven-safe dish
Place chicken on top and optionally shave fresh parmesan over it
Bake at 400°F for 40 minutes
Remove chicken, brush with reserved mixture, and bake for 7-10 more minutes
For yogurt sauce, mix 1 cup Greek yogurt with 1 minced garlic clove, juice and zest of half a lemon, and salt
Serve by adding 1-2 spoonfuls of yogurt sauce to serving dish, top with chicken, spoon over juices, add parmesan and fresh parsley
Optional: serve with roasted vegetables or rice