Richmond Times-Dispatch

Sheet Pan Chicken with Hasselback Potatoes and Brussels Sprouts

- — Adapted from Ann Maloney

Use a sturdy aluminum or stainless steel 13- by-18- inch sheet pan to allow for food to be evenly distribute­d, so it roasts and doesn’t steam. Any dry seasoning blend you prefer can be substitute­d for the one in the recipe.

Makes 4 servings. Active time: 1 hour. Total time: 2 hours, 30 minutes.

Potatoes:

4 large Yukon Gold potatoes (2 pounds total; about 8 ounces each), scrubbed 6 tablespoon­s unsalted butter,

softened

2 cloves garlic, minced or

grated

2 tablespoon­s chopped fresh flat- leaf parsley leaves and tender stems

½ teaspoon kosher salt ½ teaspoon freshly ground

black pepper

2 tablespoon­s finely grated

Parmesan cheese (optional) 2 tablespoon­s panko (optional) Chicken:

1 4½-pound chicken, giblets

removed if included 1½ teaspoons dried thyme 1 teaspoon rubbed sage OR ½

teaspoon dried sage

Note: If you prefer a crispiersk­inned bird, or just want to work ahead, season the chicken as described above for 2 hours or up to 24 hours before roasting and let it rest, uncovered, in the refrigerat­or. Remove it from the refrigerat­or and let it stand at room temperatur­e for 30minutes before roasting.

Each component can be refrigerat­ed in separate airtight containers for up to 3 days.

Position a baking rack in the center of the oven and heat to

400 degrees. Lightly grease a large, rimmed baking sheet with oil.

Potatoes: Place a potato

2 teaspoons kosher salt

Freshly ground black pepper 2 tablespoon­s extra-virgin olive oil PLUS more for greasing the pan

½ lemon

Fresh flat-leaf parsley, for serv

ing (optional)

Brussels sprouts:

1 pound Brussels sprouts, de

frosted if frozen 1 tablespoon extra-virgin olive

oil

1 ½ tablespoon­s dark brown

sugar

Juice and finely grated zest of

1 lemon

¼ teaspoon kosher salt ¼ teaspoon freshly ground

black pepper

½ teaspoon crushed red pep

per flakes (optional)

lengthwise between 2 identical round handles of wooden spoons. Using a sharp knife, make slices every ⅛ inch across the length of the potato, using the handles as a guide to stop the blade from cutting all the way through. Leave about a ½- inch of uncut potato at each end. Repeat with the remaining potatoes.

Place the potatoes, one at a time, in the microwave and cook on HIGH for 2 minutes. The potatoes will not be soft, but the slices will be easier to manage.

While the potatoes are cooling, in amedium bowl, combine the softened butter, garlic, parsley, salt and pepper until well blended. Transfer about 4 teaspoons of the compound butter to a small bowl, then cover and set aside. In a separate small bowl, combine the Parmesan and panko, if using, then cover and set aside.

When the potatoes are cool enough to handle, working with one potato at a time, spread the butter mixture between the slices. The slices will be stiff, so take your time, using your hands to tuck a little butter into each slice and a butter knife, if necessary, to push the butter down between the slices. Rub butter on the outside of the potatoes, as well.

Place the potatoes on one end of the sheet pan, fitting them snugly together, and loosely tent with aluminum foil, tucking it under the potatoes. Transfer to the oven and roast for about 45 minutes.

Chicken: While the potatoes are roasting, pat chicken dry with paper towel. In a small bowl, mix the thyme, sage, salt and pepper.

Drizzle about 2 tablespoon­s olive oil over the chicken, rub to coat, and gently rub some under the skin, making sure not to break the skin. Generously season the chicken with the seasoning blend, rubbing some under the skin and inside the cavity of the bird.

Cut the lemon into 2 pieces and insert them into the bird, gently squeezing to release their juice.

For a prettier presentati­on, tie or truss the legs together with kitchen twine. Lightly cover with a clean towel or plastic wrap and set aside until ready to roast.

After the potatoes have cooked for 45minutes, remove the foil and uncover the chicken and add it to the center of the sheet pan, leaving the remaining third of the pan empty.

Return the pan to the oven and roast the chicken and potatoes for about 15 minutes.

Brussels sprouts: While the chicken and potatoes are roasting, trim any tough outer leaves or stems from the Brussels sprouts and slice any large ones into halves or quarters, so all the pieces are roughly the same size. (The smaller the pieces, the more caramelize­d they will become.) Transfer the sprouts to a medium bowl and add the olive oil, sugar, lemon juice and zest, salt, pepper and crushed red pepper flakes, if using. Using your hands or a large spoon, toss to coat evenly. Cover and leave on the counter.

After 15 minutes, remove the pan from the oven. Using tongs, gently squeeze the base of each potato to open and fan the slices. Sprinkle the potatoes with the Parmesan cheese and panko mixture, if using, working it down into the slices.

Spread the Brussels sprouts on the sheet pan, sliced- side down, if halved, filling the empty third of the pan and placing them around the chicken and potatoes.

Return the sheet pan to the oven for an additional 45 minutes, or until the chicken is done, the potatoes are tender and the Brussels sprouts start to darken and caramelize.

To check if the chicken is done, insert an instant-read thermomete­r in the thickest part of the leg or breast, not touching the bone. It must register at least 155 degrees. Let the chicken rest for 10 minutes and test the temperatur­e again, before carving. It should read 165 degrees.

When ready to serve, run a fork along the top of the potatoes to further fan out the slices. Place a dollop of the remaining seasoned butter over each potato.

Sprinkle fresh parsley over the

chicken, if using.

To make gravy: After transferri­ng the food to serving platters and while the pan is still warm, free up all of the bits stuck to the pan. ( If the pan is a bit dry, add a few tablespoon­s of hot water or stock, and use a spatula to scrape them off the pan.) Then, using a rubber spatula, scrape the bits and as much of the drippings as you can into a bowl. ( For a 4 ½ - pound chicken, you should end up with about ½ cup of jus.)

In a small pan, make a roux by melting 1 tablespoon butter and then adding 1 tablespoon all-purpose flour, and cook over mediumhigh heat, stirring constantly, until it turns deep brown, about 3 minutes. Add the drippings and, if needed, a few tablespoon­s hot water or chicken stock. Simmer for about 1 minute. Taste and season with salt and pepper, if needed. If the gravy is too thick, add more stock or water, 1 tablespoon at a time. (Makes about ½ to ¾ cup gravy.)

♦ It will take a 4½-pound chicken from 1 hour to 1 hour, 15 minutes to cook if roasted at 400 degrees. If the chicken is smaller or larger, reduce or add about 10 minutes per pound, 5minutes per half-pound.

♦ If potatoes are larger than about 8 ounces each, they will need to cook longer. This will vary, depending on the size. If, after cooking as directed, they are not tender, leave them in the oven until tender when pierced with a fork, checking them every 10 minutes.

Nutrients per serving: 754 calories, 34 grams fat ( 14 grams saturated), 200 milligrams cholestero­l, 984milligr­ams sodium, 57 grams carbohydra­te, 10 grams fiber, 9 grams sugars, 56 grams protein.

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