Baked Chicken with Bacon Tomato Sauce

Preheat oven to 400°F and position rack in the upper-middle section of the oven.

Pat the bone-in chicken pieces dry with paper towels and season both sides with ½ teaspoon of salt and all of the black pepper.

Cook the bacon pieces in a large oven-safe skillet over medium-high heat until crispy, about 6-8 minutes, then transfer to a paper towel-lined plate, leaving 2 tablespoons of fat in the skillet.

Working in batches if needed to avoid crowding, place the seasoned chicken pieces skin-side down in the bacon fat and sear for 4-5 minutes until golden brown, then flip and sear the other side for 3-4 minutes.

Remove the chicken from the skillet and set aside on a clean plate.

Add the sliced onion to the same skillet and cook over medium heat for 3-4 minutes, stirring occasionally, until softened and fragrant.

Pour in the fire-roasted diced tomatoes with their juices and stir in the reserved bacon pieces and remaining ¼ teaspoon of salt.

Nestle the seared chicken pieces skin-side up into the tomato-bacon sauce, ensuring they are partially submerged.

Transfer the skillet to the preheated oven and bake, uncovered, for 25-30 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.

Remove from the oven and let rest for 5 minutes before serving the chicken with the pan sauce spooned over the top.