Butter-Basted Chicken

• Halve potatoes lengthwise; toss on a second baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until brown and tender, 20-25 minutes.

• Meanwhile, carefully toss Brussels sprouts on one side of prepared baking sheet with a drizzle of oil, salt, and pepper; arrange cut sides down. Add bacon* to empty side; season with salt and pepper. (For 4 servings, divide between 2 sheets; roast Brussels sprouts on bottom rack and bacon on middle rack.) • Roast for 10 minutes, then remove from oven. Sprinkle bacon with brown sugar. • Return to oven until bacon is crispy and Brussels sprouts are tender, 10-15 minutes more.

• Meanwhile, pat chicken* dry with paper towels; season all over with salt and pepper. • Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • During the last 2 minutes of cooking, reduce heat to low and add garlic herb butter. Spoon over chicken until coated. • Turn off heat. Leaving butter in pan, transfer chicken to a cutting board.

• Add scallion whites to pan with reserved garlic herb butter. Cook over low heat until softened, 1-2 minutes. • Stir in demi-glace, any resting juices from chicken, and ¼ cup water. Simmer until slightly thickened, 1-2 minutes. • Turn off heat. Stir in sour cream. Season with salt and pepper.