Lemon Chicken with Sage

I found this recipe in a cookbook entitled Gardeners' Community Cookbook.  It is so good, easy and flexible and is a wonderful way to use the fresh sage that I grow in my herb garden.  I also frequently serve this dish for our Passover dinner.

Chicken breasts, legs, or thighs, skin on

3 sage leaves per piece of chicken

4 large garlic cloves per pound of chicken, slivered

coarse salt

pepper

1 whole lemon per pound of chicken, quartered

Wash and pat dry the chicken parts. Rub the outside of each piece with sage, then tuck the leaves under the skin.

In a large bowl, layer the chicken parts with the garlic, a generous sprinkling of salt, ample pepper, and the lemon quarters, juice first squeezed over the layer as you go.  Cover and marinate in the refrigerator for at least 12 hours or up to 24, turning occasionally.

When ready to cook, remove from the refrigerator and allow to come to room temperature.  Bake, grill or saute the chicken and lemon quarters.  (I most usually bake mine).  Serve right away or at room temperature.