Ingredients:
4 chicken breast halves, with skin
8 slices lemons, very thin, seeded
12 leaves fresh sage ( can use rubbed sage)
olive oil
4 teaspoons fresh lemon juice
2 garlic cloves, coarsely chopped
1 cup chicken broth
Directions:
Preheat oven to 450 F.
Slide fingertips under chicken skin to loosen.
Arrange 2 lemon slices and 3 sage leaves (or some rubbed sage) under skin on each breast.
Smooth skin over to close.
Place chicken in shallow baking pan.
Brush with oil.
Drizzle 1 teaspoon lemon juice over each breast.
Sprinkle with chopped garlic, salt and pepper.
Pour 1/2 cup broth into pan around chicken.
Roast chicken until brown and cooked through, basting once or twice with pan juices, About 25 minutes.
Transfer chicken to platter.
Place baking pan atop burner.
Add remaining 1/2 cup broth.
Using back of fork, mash the garlic on the baking pan into broth and pan juices.
Boil over high heat until broth reduces almost to glaze, scraping up browned bits, about 4 minutes.
Spoon sauce over chicken and serve.
Servings: 4
Time preparation: 15 min.
Time total: 50 min.