Baked Mediterranean Chicken Thighs (Easy One-Pot, Low Fat)

Ingredients
8 chicken thighs (bone-in, skin and excess fat removed)
1 onion (thinly sliced)
1 ripe tomato (skin removed and grated)
2-3 tablespoons of extra virgin olive oil
Juice of 1 lemon
2 sprigs of fresh rosemary (optional)
5 garlic cloves (minced)
1 teaspoon of oregano
1 teaspoon of smoked paprika
1 teaspoon of cumin
1 teaspoon of onion powder
½ teaspoon of white pepper
Salt to taste
Instructions
Make Marinade

Preheat the oven to 200°C / 400°F.
Grate the ripe tomato directly into a baking dish.
Add nearly all the lemon juice, smoked paprika, oregano, cumin, onion powder, and white pepper to the baking dish.
Mix well, then add the olive oil and minced garlic. Stir until the marinade has an even consistency.
Add Chicken and Bake

Add the chicken thighs to the marinade, ensuring they are well-coated.
Place the sliced onion between the chicken pieces.
Season with salt to taste and sprinkle fresh rosemary sprigs on top.
Bake for 40 minutes.
Serve

Let the dish cool for 5 minutes before serving.
Serve with a final squeeze of fresh lemon and garnish with chopped parsley or coriander if