Pesto Chicken with Tomato, Bacon, and Potatoes

For chicken:

Preheat oven to 425°.

Combine lemon juice, olive oil, garlic, salt, and pepper in a bowl, stirring well. Rub mixture over top of chicken. Place chicken on a broiler pan coated with cooking spray. Bake for 35 minutes.

Remove chicken from pan; let stand for 10 minutes.

For potatoes:

Bring water and salt to a boil In a large pot, add potatoes.

Cook until the potatoes are tender, approximately 25 to 30 minutes.

Transfer potatoes to a plate and let stand for 5 to 7 minutes.

For pesto sauce:

Use a food processor to combine the basil with the pine nuts. Add the garlic, pulse a few times more.

With food processor still on, add the olive oil in a constant stream. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

For tomato bacon stew:

Pour 2 tablespoons of water into a medium saucepan and set over medium heat. Add the bacon and reduce heat for 30 minutes. Transfer bacon to paper towels.

Keep 2 tablespoons bacon fat in pan, add the leeks, onions, garlic and stir to coat. Add salt and pepper to taste. Cook for 5-7 minutes until the veggies are soft. Add the tomatoes with their juices and simmer for 45 minutes.

Transfer half the mixture to a food processor and puree. Add back into pan. Cook for 15 minutes or until slightly thickened. Stir in the bacon and reduce the heat to low.