In a medium bowl, whisk Greek yogurt, smoked paprika, minced garlic, lemon juice, and olive oil until smooth and aromatic.

Add chicken thighs to the marinade, tossing gently to coat each piece evenly. Cover and refrigerate for at least 20 minutes, or up to overnight.

Preheat your oven to 400°F (200°C).

Arrange marinated chicken thighs skin-side up on a large rimmed baking tray, spacing them apart.

Scatter red onion wedges, bell pepper slices, cherry tomatoes, and diced potatoes around the chicken.

Bake for 35–40 minutes until chicken is golden brown and reaches 165°F internally; veggies should be tender.

Let the tray bake rest for 5 minutes, then sprinkle with fresh parsley, drizzle olive oil, and serve warm.