Wash chicken and pat it dry. Place in bowl. Toss the thighs with a mixture of the lemon juice, crushed garlic and thyme. Make sure all sides are coated. Refrigerate chicken for 2 hours or more, turn pieces at least once. Place thighs on a rack in the baking pan, skin side up. Sprinkle with salt and pepper. Bake at 425 degrees for about 30 minutes.
Melt butter in a skillet. Add tomatoes. Cook 1 to 2 minutes to heat. Put chicken on a serving platter. Spoon on sauteed tomatoes. Serve immediately with Spaghetti Alfredo.
