Butter-Basted Chicken

• Slice potatoes into ¼-inch-thick rounds (no need to peel). Toss on a second baking sheet with a drizzle of oil, salt, and pepper. • Arrange potatoes in a single layer; roast on top rack until browned 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 in a single layer. (For 4 servings, divide between 2 prepared sheets; roast Brussels sprouts on bottom rack and bacon on middle rack.) • Roast on middle rack for 10 minutes, then remove from oven. Carefully sprinkle bacon with brown sugar. • Return to oven until bacon is crispy and Brussels sprouts are tender, 10-15 minutes more. TIP: Keep a close eye on the brown sugar to avoid burning! Reduce oven temperature to 375 degrees if necessary.

• While bacon glazes, 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, ¼ cup water (1⁄3 cup for 4 servings), and any resting juices from chicken. Simmer until slightly thickened, 1-2 minutes. • Turn off heat; stir in sour cream until combined.