Bacon Baked Chicken over Roasted Garlic Tomatoes

Preheat oven to 275°

(Anything with “dashes” of an ingredient is approximate in amount. I am definitely guesstimating and I probably wouldn’t use the term “dash” but didn’t know what other unit of measurement to put there!)

Wash and cut your beautiful, bright tomatoes in half and place them on a foil lined baking sheet. Take about 1/2 of your garlic slices and place them atop the tomatoes.

After chopping up your fresh herbs, go ahead and use about half of it by sprinkling evenly over the tops of all of the tomatoes as well. Drizzle with olive oil and a bit of red wine vinegar. Sprinkle tomatoes with kosher salt.

Place in 275° oven and roast for 2 hours. You can do this more slowly on a lower temperature if you have the time and inclination but it’s not necessary.

On another foil covered baking sheet, arrange the boneless, skinless chicken thighs. Arrange the remaining herbs and garlic atop the pieces of chicken.

Cut your bacon slices in half and lay them over each piece of chicken to cover them. Pop the chicken into the oven half-way through the tomato roasting process.

Remove everything from the oven when the bacon is looking nice and crispy and beautiful and the juices of the chicken run clear.

To serve, arrange four or five roasted tomato halves on a plate and place the chicken on top of them. Drizzle a bit of olive oil and balsamic vinegar about the edges of the plate (it’s pretty and balsamic enhances the flavor of the roasted tomatoes) and top the chicken with a small sprig of Rosemary.

I made this up for a home date-night with my hubby one evening and we both really enjoyed it. I hope you do too!