Remove neck and chicken parts from the cavity. ( I discard this).
Wash chicken, drain, and pat dry. Place on a board, and with a sharp knife, make tiny score marks all over the chicken, with slightly larger ones over the breast area. Now place the chicken in a bowl large enough to marinate it in.
In a two-cup bowl, combine 2 tablespoons of lemon juice with one teaspoon of salt and turmeric and rub all over the chicken, including the cavity. Set aside for 15 minutes.
In the same bowl, mix the yogurt, tomato paste, remaining salt, and spices. Rub the marinade all over the chicken. Use your fingers under the skin, top and bottom, and thighs to rub in the marinade. Cover the bowl and refrigerate overnight or for at least 6-8 hrs.
After marinating, let the chicken stand for 30 to 40 minutes at room temperature. Brush with some of the leftover marinade, but don't overdo it.
Preheat the oven to 350 degrees. Get your roasting pan with rack ready. Pour 1/2 cup water into the pan and place the rack over the pan. Brush the rack with oil. Place the onion rings on the rack. Carefully place your marinated chicken over the onions, breast side up.
Place chicken on the center shelf and bake for 1 hour.
Remove the chicken from the oven. Carefully turn it upside down and bake for half an hour.
Remove from oven, turn belly side again up and bake for 15 minutes.
Check to see if the temperature on your meat thermometer reads 165 degrees when poked near the thigh bone. If not, continue to bake until it does.
Turn on broil. Broil for 2-3 minutes until brown and crisp.
Once done, let the chicken rest for 30 minutes.
Place on a serving tray and garnish with some of the cooked onions, cut lemon, and a sprinkling of chopped cilantro.