Bacon-Tomato Sauce Baked Chicken
2 cups fire-roasted diced tomatoes*
6 slices bacon, cut into 1-inch pieces
4 pounds bone-in chicken pieces (about 8 pieces)
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 onion, cut into 1/3-inch slices
Preheat oven to 450°F. Spread tomatoes on bottom of 13X9-inch baking dish.
Cook bacon in large nonstick skillet over medium-high heat until crisp, about 8 minutes, turning once. Transfer to paper towels to drain. Reserve skillet and drippings.
Season chicken pieces with 1/2 teaspoon salt and pepper. Cook in another large skillet over high heat until browned and crisp, about 5 minutes, turning as needed to brown evenly. Arrange chicken over tomatoes. Bake, uncovered, 30 to 40 minutes or until chicken is no longer pink in center.
Meanwhile, cook onion slices in reserved bacon drippings until golden, about 8 minutes. Transfer to brown paper bag with slotted spoon. Add remaining 1/4 teaspoon salt; shake to degrease onions and mix with salt.
Transfer chicken and tomatoes to serving plate; sprinkle with bacon and onions.