Add chicken broth, cornstarch, Italian seasoning, and 2 tbsp lemon juice to the empty skillet. Whisk until no lumps remain, then continue simmering 5 minutes, until reduced by half. Add salt to taste.

Mix lemon wedges and some of the sage, salt and pepper. Place the seasoning under the skin of the chickens. Melt butter and rub outside and inside the chicken. Sprinkle with salt and pepper and ...

Preparation. Step 1. 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.

Arrange the lemon slices in a single layer in a large, shallow roasting pan or a 9-by-13-inch baking dish. Top each slice with a piece of rosemary, a piece of thyme and a sage leaf.