1. Remove all visible fat from the chicken, especially from the cavity. Rinse the chicken, inside and out, with cold water. Pat dry with paper towels.
2. Sprinkle the cavity with the salt and pepper. Add the sage, rosemary and garlic. Reserve 2 of the lemon slices; place the remainder in the cavity.
3. Slide the reserved lemon slices under the skin, positioning one over each side of the breast.
4. Heat the oil in a heavy roasting pan or a large ovenproof no-stick skillet over medium-high heat. Add the chicken and brown it on all sides. Drain off any remaining fat.
5. Preheat the oven to 400?F. Bake the chicken in the roasting pan for 30 to 35 minutes, or until the skin is golden brown.
6. Remove the pan from the oven and pour off any accumulated fat. Add the wine and lemon juice to the pan. Bake, basting occasionally with pan juices, for 10 to 20 minutes, or until the juices run clear when you pierce the thickest part of a thigh with a fork.
7. Transfer the pan to the stove top. Remove the chicken and keep it warm. Skim off and discard any visible fat from the liquid in the pan. Bring the liquid to a boil over high heat and cook for 10 minutes, or until reduced by half. Transfer to a small bowl or gravy boat.
8. Cut the chicken into quarters. Serve with the pan juices.
Recipe courtesy of the Rodale Recipe Finder.