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Pre-heat oven 180C

Combine lemon, garlic, parsley, S&P and spread onto the inside of each chicken
thigh. Roll up and wrap in bacon, securing with a tooth-pick

Slice tomatoes fairly thickly and arrange the slices in a lightly oiled tray.

Scatter with S&P. Arrange the chicken on top of the tomato, drizzle with oil
and balsamic vinegar

Bake 45 – 55 mins until the chicken is tender and the tomato soft and juicy

Rest 10 mins then slice the chicken. Arrange tomato on plate and top with sliced
chook. Serve with baked spuds and crusty bread for mopping up the
scrumptious juices

Leftovers are delicious sliced and served at room temperature