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Combine the garlic, thyme, red pepper, rosemary, sage, olive oil, salt & pepper. Marinate the butterflied chicken overnight in the refrigerator or at room temperature for 30 minutes.
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In a 12 inch skillet, heat a little olive oil over medium high heat. Place the chicken skin side down in the skillet. Put another skillet over the chicken or a brick wrapped in aluminum foil to weigh it down.
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Cook over medium high heat until the skin is golden brown, about 12 minutes.
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Remove the weight and turn the chicken over, season generously with salt and pepper, and replace the weight.
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Cook another 12 minutes. Test for doneness.
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Transfer chicken to a platter.
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Deglaze the pan with the white wine and reduce by half.
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Add lemon juice and serve the pan sauce over the chicken.
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Serve hot or at room temperature, with lemon wedges.