Roasted Sage and Lemon Chicken Thighs

Preheat oven to 375°. Line a baking sheet with foil.

Stir together 3 tablespoons butter, sage, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl.

Pat chicken dry with paper towels. Carefully work 2 to 3 fingers underneath skin of each thigh to create a pocket between skin and flesh. Divide seasoned butter evenly among each thigh, and massage into flesh to create an even layer. Pull skin tightly around thigh to cover butter. Sprinkle with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper.

Heat a large skillet over medium heat. Working in 2 batches, place chicken, skin side down, in skillet; cook until light golden brown, 5 to 7 minutes. Transfer to baking sheet, skin side up.

Bake until a meat thermometer inserted in thickest portion registers 160°, about 15 minutes.

Remove all but 2 tablespoons drippings from skillet while chicken is baking, and return to medium heat. Add lemon slices; cook until seared, 3 minutes. Remove from pan, and set aside. Add garlic; cook for 1 minute. Add wine, and increase heat to medium-high. Cook until reduced by half, about 3 minutes. Add stock; cook until reduced by half, 8 to 10 minutes. Remove from heat.

Cut remaining 2 tablespoons butter into 8 small cubes. Place in warm sauce, and swirl pan until melted. Stir in lemon juice and salt and pepper to taste. Return chicken to pan. Top with seared lemons and sage, if desired.