Sheet Pan Roast Chicken With Hasselback Potatoes and Brussels Sprouts

Democracy Dies successful Darkness

For the potatoes

• 4 ample Yukon Gold potatoes (2 pounds total; astir 8 ounces each), scrubbed
• 6 tablespoons unsalted butter, softened
• 2 cloves garlic, minced oregon grated
• 2 tablespoons chopped caller flat-leaf parsley leaves and tender stems
• 1/2 spoon kosher salt
• 1/2 spoon freshly crushed achromatic pepper
• 2 tablespoons finely grated parmesan food (optional)
• 2 tablespoons panko (optional)

For the chicken

• 1 (4 1/2 -pound) chicken, giblets removed if included
• 1 1/2 teaspoons dried thyme
• 1 spoon rubbed sage, oregon 1/2 spoon dried sage
• 2 teaspoons kosher salt
• Freshly crushed achromatic pepper
• 2 tablespoons extra-virgin olive oil, positive much for greasing the pan
• 1/2 lemon
• Fresh flat-leaf parsley, for serving (optional)

For the Brussels sprouts

• 1 lb Brussels sprouts, defrosted if frozen
• 1 tablespoonful extra-virgin olive oil
• 1 1/2 tablespoons acheronian brownish sugar
• Juice and finely grated zest of 1 lemon
• 1/4 spoon kosher salt
• 1/4 spoon freshly crushed achromatic pepper
• 1/2 spoon crushed reddish capsicum flakes (optional)