Braised Chicken with Lemon
Rinse and pat dry chicken. Cut off legs and cut at the knee joint. Separate breast pieces from bones and reserve bones for another use (for broth, for example).
Season chicken pieces with salt and pepper on all sides. Arrange in a baking pan and brush with melted butter. Add vermouth to the pan.
Peel garlic, rinse and slice lemons. Arrange garlic and lemon slices between chicken pieces and sprinkle everything with sage. Bake in preheated oven at 210°C (approximately 400°F) for about 30-35 minutes. Remove from the oven and garnish with fresh sage. Serve.