• Preheat oven to 450°F. Loosen skin from chicken with your fingers; slide 2 lemon slices, 2 sage leaves, 1 thyme sprig and 1 rosemary sprig under skin of each breast. Smooth skin to close, ensuring the skin covers meat; season with salt and pepper.
• Place chicken in large baking dish; brush top of each breast with olive oil. Pour lemon juice over top; add garlic and 1 cup chicken stock to pan. Roast, basting twice with pan juices, for 20 minutes or until instant-read thermometer inserted in thickest part reads 160°.
• Transfer chicken to serving platter. Place pan on stovetop; mash garlic with spoon. Stir in remaining stock; bring to boil and cook until reduced to glaze-like consistency.

Recipe provided by Joseph Ciminera