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Preheat oven to 200°C / 400°F
Grate the 1 ripe tomato directly into the baking dish, and add nearly all the juice of 1 lemon, 1 teaspoon of smoked paprika, 1 teaspoon of oregano, 1 teaspoon of cumin, 1 onion 1 teaspoon of onion powder, and ½ teaspoon of white pepper. Mix well, add the 2-3 tablespoons of extra virgin olive oil and 5 garlic cloves, and mix until the marinade has an even consistency.
Add skinless 8 chicken thighs to the marinade. Add sliced onion between chicken pieces. Season with Salt to taste and sprinkle a few sprigs of fresh 2 sprigs of fresh rosemary on top.
Bake for 40 minutes.
Allow to cool for 5 minutes before serving. Serve with a final squeeze of fresh lemon and some chopped parsley or coriander.