INGREDIENTS 

FOR THE CHICKEN: 
One whole chicken,
  (3-1/2 to 4 pounds) 
3 large cloves garlic,
  peeled, crushed
1 large lemon, halved 
6 large fresh sage leaves 
1 sprig fresh rosemary 
1 tablespoon olive oil 
Salt and pepper to taste

FOR THE SAUCE: 
2 cups chicken broth  
1 cup dry white wine 
2 large garlic cloves,
  minced 
1 tablespoon chopped,
  fresh sage 
1 tablespoon chopped,
  fresh rosemary 
1/4 cup cream 
1 tablespoon butter
Salt and pepper to taste 
 
Preheat oven to 450° F. Pat the 
chicken dry. Season inside and out
with salt and pepper. Place the 
garlic, lemon and herbs inside the 
chicken. Rub the outside with olive
oil. Place breast side up on a rack
in a small roasting pan. Roast for 
30 minutes, basting every 10 minutes.
Reduce heat to 375 degrees; Roast and
baste for another 30 minutes or until
the thigh juices run clear. Internal
temperature should be 170°.  Remove 
from pan and (discard items in cavity)
let rest for 10 minutes before carving. 

For sauce, discard any excess fat from
roasting pan. Place over medium-high
heat. Add the broth and wine; bring to
a boil, scraping up any browned bits 
from the bottom. Add the garlic, sage 
and rosemary. Continue to cook until 
slightly reduced. Add the cream and 
cook until reduced to desired
consistency.Taste, add salt and pepper
if needed. Remove from heat and whisk
in the butter. Serve with the chicken.

SERVES 4