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Preheat oven to 275 degrees
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(Anything with dashes of an ingredient is approximate in amount.
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I am definitely guesstimating and I probably wouldnt use the term dash but didnt know what other unit of measurement to put there!)
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Wash and cut your beautiful, bright tomatoes in half and place them on a foil lined baking sheet.
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Take about 1/2 of your garlic slices and place them atop the tomatoes.
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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.
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Drizzle with olive oil and a bit of red wine vinegar.
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Sprinkle tomatoes with kosher salt.
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Place in 275 degrees oven and roast for 2 hours.
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You can do this more slowly on a lower temperature if you have the time and inclination but its not necessary.
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On another foil covered baking sheet, arrange the boneless, skinless chicken thighs.
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Arrange the remaining herbs and garlic atop the pieces of chicken.
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Cut your bacon slices in half and lay them over each piece of chicken to cover them.
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Pop the chicken into the oven half-way through the tomato roasting process.
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Remove everything from the oven when the bacon is looking nice and crispy and beautiful and the juices of the chicken run clear.
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To serve, arrange four or five roasted tomato halves on a plate and place the chicken on top of them.
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Drizzle a bit of olive oil and balsamic vinegar about the edges of the plate (its pretty and balsamic enhances the flavor of the roasted tomatoes) and top the chicken with a small sprig of Rosemary.
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I made this up for a home date-night with my hubby one evening and we both really enjoyed it.
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I hope you do too!
