LEMON, SAGE, AND GARLIC
ROAST CHICKEN
Have some roasted potatoes and broccoli on
the side, then finish with decadent slices of
chocolate layer cake.
4 SERVINGS
4 chicken breast halves with skin
and bones
8 very thin lemon slices, seeded
12 fresh sage leaves
Olive oil
4 teaspoons fresh lemon juice
2 large garlic cloves, coarsely chopped
1 cup low-salt chicken broth
Preheat oven to 450 °F. Slide fingertips under chicken skin
to loosen. Arrange 2
lemon slices and 3 sage leaves under skin on each breast; smooth
skin over to
enclose. Place chicken on rimmed baking sheet; brush with oil.
Drizzle 1 teaspoon
lemon juice over each breast; sprinkle with garlic, salt, and
pepper. Pour 1/2 cup
broth onto sheet around chicken.
Roast chicken until, brown and cooked through, basting onceor
twoice
with pan juices, about 25 minute: Transfer chicken to platter.
Place baking sheet directly atop 2 burners; add remaining 1/2
cup broth
Using back of fork, mash any garlic on baking sheet into broth
and pan juices.
Boil over high heat until broth reduces almost to glaze, scraping
up browrn about 4 minutes. Spoon sauce over chicken and serve.
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