Heat the oven to 425 degrees
Cut the tomatoes in half and remove the seeds
Place the tomatoes on a sheet pan and season them with salt and pepper
Clean and trim the chicken thighs, pat them dry and season them with seasoned salt (there is a link to my seasoned salt recipe in the post) and place the chicken thighs skin side down on the sheet pan
Add thyme leaves, peeled garlic cloves, and oil
Roast at 425 degrees for 25 minutes
LOWER THE OVEN TEMPERATURE TO 350 DEGREES
Turn the chicken over and roast the chicken for another 20 minutes or so, until the chicken reaches 170 degrees in the thigh
Use 2 or 3 tablespoons of the pan juices and the red wine vinegar to make a dressing for the spinach or sautee the spinach in the pan drippings