Chicken Thighs Roasted in Bacon Tomato Sauce

Chicken thighs are #3 in my hierarchy of meats below bacon & steak fat.  They are inexpensive & super juicy! #TeamDarkMeat
So I went all chopped int he kitchen & made a dish I could NOT get enough of!

Ingredients
1 lb. boneless skinless chicken thighs
6 slices of thick cut bacon
medium diced yellow onion
1 14 oz. fire roasted tomatoes (I used my favorite Muir Glen organic)
olive oil cooking spray
fettuccine noodles (I used Al Dente basil fettuccine)
grated Parmesan

Seasonings to Taste
kosher salt
ground pepper
granulated garlic (or garlic powder)
onion powder
dreid parsley
dried basil
(optional dried herbs to try: tarragon, thyme, marjoram)

Equipment Needed
1 small bowl
2 large knives
resealable plastic bag or covered bowl
cutting board for the onion
cutting board for the bacon
oven safe dish with cover

What to do

1. Preheat oven to 350 degrees. 
2. Combine all seasonings in small bowl. Go EASY on the salt because the bacon will make it even saltier.
3. Coat chicken thighs in mixture and place in bag or bowl in the refrigerator for up to 30 minutes.
4. Spray oven safe dish with olive oil spray.
5. Dice bacon and place in dish.
6. Dice onion and place in dish.
7. Pour in half can of tomatoes and stir. (I had some leftover little tomatoes that I tossed in too.)
8. Lay chicken thighs in dish & cover with the remaining tomatoes.
9. Put top on dish and place in oven on middle rack.
10. Let cook for 20 minutes, remove from oven and stir.
11. Prepare pasta according to package, it should be done around the time the chicken is ready.
12. Remove cover and cook and additional 10-15 minutes until chicken is fork tender. 
13. Break up the chicken a little.
14. Place pasta in dish, spoon in sauce and add parmesan cheese.
15. EAT IT!