Middle Eastern Herb and Garlic Chicken

[elleng]

6 boneless skinless chicken thighs (about 1 3/4 pounds)
6 garlic cloves, grated on a Microplane or minced
Juice and zest of 2 lemons
3 tablespoons extra-virgin olive oil, more for serving
2 tablespoons minced fresh parsley, more for serving
2 tablespoons minced fresh mint
1 tablespoon minced fresh thyme
1 tablespoon minced fresh oregano or marjoram
1 ½ teaspoons kosher salt, more as needed
1 tablespoon sesame seeds, more for garnish (optional)
¾ teaspoon sumac, more for garnish (optional)
⅔ cup plain Greek yogurt, preferably whole milk yogurt
¼ teaspoon ground black pepper

http://cooking.nytimes.com/recipes/1018244-middle-eastern-herb-and-garlic-chicken