Ingredients:
2 cups fire-roasted diced tomatoes
6 slices bacon, cut into 1-inch pieces
1 (5 to 6 pound) chicken, cut into 8 pieces
3/4 tsp salt, divided
1/4 tsp freshly ground black pepper
1 onion, cut into 1/3-inch slices
Direction:
1. Preheat oven to 450 F. Spread tomatoes on bottom of 13x9-inch baking pan.
2. Cook bacon in large nonstick skillet over medium-high heat until crisp, about 8 minutes,turning once. Transfer to paper towels to drain.
3. Season chicken pieces with 1/2 tsp salt and pepper. Cook in skillet until browned and crisp, about 5 minutes, turning as needed to cook evenly. Arrange chicken on tomato sauce. Bake, uncovered, 30 to 40 minutes or until chicken is no longer pink in center.
4. Cook onion slices in bacon drippings until golden, about 8 minutes. transfer with slotted spoon to brown paper bag. Add remaining 1/4 tsp salt, and shake to degrease onions and mix with salt.
5. Transfer chicken to serving plate, and sprinkle with reserved bacon and onions.
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