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Lemon Sage Chicken

4 chicken breast halves with bones and skin
8 thin lemon slices
12 fresh sage leaves
olive oil
4 tsp. fresh lemon juice
2 large garlic cloves, chopped
1 cup chicken broth

Preheat oven to 450.  Slide fingers under chicken skin to loosen.  Put 2 lemon slices and 3
sage leaves under the skin of each breast.  Smooth the skin over and enclose.   Place chicken
on a rimmed baking sheet and brush with oil.  Drizzle 1 tsp. 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 once or twice with pan juices,
about 25 minutes.  Transfer chicken to platter.  Place baking sheet directly on top of 2 burners,
add remaining 1/2 cup broth.  Mash any garlic on the baking sheet into the broth.  Boil over high
heat until broth reduces almost to a glaze, scraping up any browned bits.  Spoon sauce over
chicken and serve.




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