Lemon Chicken with Sage

A classic dish in any repertoire, lemon and sage work to complement one another with the lightness offered by lemon contrasted with the deep savory flavor of sage. A simple meal to make and a simpler pleasure to enjoy at your table.

Ingredients:

Chicken breasts, legs, or thighs, skin on
3 sage leaves per piece of chicken
4 large garlic cloves per pound of chicken, slivered
1 whole lemon per pound of chicken, quartered
Coarse salt
Black pepper, preferably freshly ground

Directions:

1. Wash and pat dry chicken parts.
2. Rub outside of each piece with sage, then tuck the leaves under the skin.
3. Layer in large dish chicken parts, garlic, a generous sprinkling of salt, pepper, and lemon quarters, squeezing juice out first over the layer.
4. Cover and marinate in the refrigerator for 12-24 hours, turning occasionally.
5. When ready to cook, allow to come to room temperature.
6. Bake, grill, or saute chicken and lemon quarters.
7. Serve hot or at room temperature.