Heat oven to 425 degrees. Season chicken thighs with salt and pepper and spread on a rimmed sheet pan.
Separate the garlic cloves from the head. Set two aside. Smash the remaining cloves with a side of a knife and pull off the peels and set aside.
Grate the reserved two cloves of garlic into a small bowl. Add the olive oil, juice of ½ the lemon, paprika, oregano, and cumin. Mix well, then pour over the chicken, rubbing it onto both sides.
Spread the tomatoes and garlic around the chicken, season with salt, and sprinkle lightly with olive oil. Scatter bacon lardons on top of the tomatoes.
Roast 30-35 minutes until the chicken is tender, stirring the tomatoes and bacon after 15 minutes without disturbing the chicken.
Remove the chicken from the pan, and stir together the roasted tomatoes, garlic and bacon, scraping up all the brown caramelized bits. Add the remaining juice of ½ lemon. Taste for seasoning and adjust if necessary
Plate chicken and spoon the tomato garlic sauce over the top. Garnish with mixed chopped herbs.